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