Ratatouille Lasagna
To try
Servings: 4 · $3/serving · Active: 30 min · Total: 120 min ·
cottage-cheesegluten-freehigh-protein-dinnerratatouille-lasagnavegetariancandidateto-try
Ratatouille Lasagna
Notes
- Added by Thursday candidate discovery from validated source list (Skinnytaste); untried to-try option selected for household-friendly variety.
- Imported from structured recipe metadata on 2026-07-16T09:03:19-04:00.
- Image saved locally at
/images/ratatouille-lasagna.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 14 | ounces | part skim cottage cheese | Cheese Products | no |
| 2 | cups | shredded part-skim mozzarella cheese ((7 1/2 ounces) ) | Mexican/Italian ingredients | no |
| 1/3 | cup | grated Parmesan cheese ((1 1/2 oz) ) | Mexican/Italian ingredients | no |
| 1 | large | egg | Dairy & Eggs | no |
| 1/2 | teaspoon | kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/4 | teaspoon | black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1/2 | tablespoon | extra virgin olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 1/2 | small | onion (diced) | Produce | no |
| 3 | garlic cloves (minced) | Produce | no | |
| 1 | teaspoon | kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| ⅛ teaspoon fresh black pepper | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 28 | ounce | can crushed tomatoes (I love Tuttorosso) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| ⅛ teaspoon crushed red pepper flakes | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | bay leaf | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | |
| 1 | teaspoon | fresh thyme leaves | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | cup | chopped fresh basil leaves (divided) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | small | red bell pepper (diced) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | small | yellow bell pepper (diced) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 1 | small | zucchini (about 7 ounces, sliced ⅛th inch thick lengthwise) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | small | yellow squash (about 7 ounces, sliced ⅛th inch thick lengthwise) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | medium | eggplant (sliced 1/4 inch thick lengthwise, 9 ounces total) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
Instructions
- Preheat oven to 375°F. Drain the cottage cheese in a mesh sieve while preparing the vegetables.
- In a large non-stick skillet add olive oil and sauté onions and garlic over medium heat 2 to 3 minutes, until fragrant. Add 1 teaspoon salt, black pepper, crushed tomatoes, red pepper flakes, bay leaf, thyme, half of the basil, red and yellow bell pepper and cook another 8 to 10 minutes, partially covered on medium-low heat.
- Meanwhile, spray a large nonstick grill pan with oil and grill the zucchini, squash and eggplant 2 to 3 minutes on each side. Set aside on paper towels.
- In a medium bowl, mix the drained cottage cheese, half of the mozzarella, Parmesan cheese, remaining basil and egg until thoroughly combined, then season with the ½ teaspoon of salt and ¼ teaspoon black pepper.
- Assemble the dish: Spread ½ cup of the sauce to the bottom of a glass 11 x 7 ½ x 3 inch casserole dish. Layer the eggplant, overlapping as needed to make the first layer, coming up a little on the sides. Top with half of the cheese mixture, 1 cup sauce then add the layer of zucchini. Top with another cup of sauce, the remaining cheese mixture, then the yellow squash. Finish with the remaining sauce and cover with foil, and bake 25 minutes until the vegetables start to get tender. Uncover, and bake 30 minutes more until the liquid dries up and the vegetables are tender. Top with the remaining mozzarella cheese and bake 10 more minutes, until the cheese melts.
- Remove from the oven and let it rest 10 to 15 minutes before cutting. Slice into 4 pieces.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.