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Recipes

Provolone Ratatouille Lasagna

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INGREDIENTS

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 yellow or red bell pepper, diced
  • 1 small eggplant (3/4 lb.) peeled, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz.) crushed fire roasted tomatoes, undrained
  • 2 tsp. dried herbs de Provence
  • 6 no-boil lasagna noodles (from 8 oz. pkg.)
  • 2 cups (15 oz.) Sargento® Part Skim or Light Ricotta Cheese
  • 1/2 cup chopped fresh basil, divided
  • 1/4 tsp.crushed red pepper flakes or freshly ground black pepper
  • 10 slices Sargento® Deli Style Sliced Reduced Fat Provolone Cheese, divided
 

DIRECTIONS

  • 1

    Heat oil in a large saucepan over medium heat. Add onion; sauté 5 minutes. Add bell pepper, eggplant and garlic; sauté 5 minutes. Stir in tomatoes and herbs de Provence. Cover; simmer 15 minutes or until vegetables are tender.

  • 2

    Spoon 1-1/2 cups of the vegetable sauce in bottom of a 13 x 9-inch baking pan or dish. Layer 3 noodles over sauce. Combine Ricotta cheese, 1/4 cup of the basil and pepper flakes. Spoon half of the mixture over noodles; top with 1 cup vegetable sauce and 4 slices of the Provolone cheese. Repeat layering with 3 noodles, 1 cup vegetable sauce, remaining Ricotta mixture and all of remaining vegetable sauce.

  • 3

    Cover pan with foil; bake in a preheated 375°F oven 45 minutes or until heated through and bubbly. Uncover; top with remaining 6 slices cheese. Let stand 5 minutes or until cheese is melted. Garnish with remaining 1/4 cup basil.

Provolone Ratatouille Lasagna

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 464

Total Fat 18.5g

Saturated Fat 8.6g

Trans Fat 3.5g

Polyunsaturated Fat 0.5g

Cholesterol 49g

Sodium 1012g

Carbohydrates 51g

Protein 24g

Dietary Fiber 6g

Vitamin A 129g

Vitamin C 41g

Calcium 402g

Iron 2g