Provolone Ratatouille Lasagna
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.
SUMMARY
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Yield: Serves: 6
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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
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