Italian

Provolone Ratatouille Lasagna

Prep Time: 30 min  |  Cook Time: 50 min  |  Servings: 6  |  Calories: 446
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Provolone Ratatouille Lasagna
Prep Time
30 min
Cook Time
50 min
Servings
6
Calories
446

Layer upon layer of Sargento® Sliced Reduced Fat Provolone Cheese with sautéed bell peppers, eggplant and garlic with a dash of herbs de Provence between tender lasagna noodles make this dish irresistibly delicious while it bakes in your oven and fills your kitchen with rich aromas.

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® 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.

Serving Size 6

Calories 446

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 16.70g 29%
Sat. Fat 8.00g 43%
Mono Unsat. Fat 3.60g
Poly Unsat. Fat 1.20g
Cholesterol 48mg 16%
Sodium 1012mg 42%
Amount/Serving%DV*
Total Carbohydrate 53g 17%
Dietary Fiber 6g 24%
Sugars 0g
Protein 22g
Amount/Serving%DV*
Vitamin A 91RE
Vitamin C 41mg 68%
Calcium 425mg 40%
Iron 3mg 11%