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Ratatouille Lasagna

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Ingredients

Adjust Servings:
1 tbsp Canola Oil
1 ea Yellow Onions
1 ea Leek
2 ea Bell pepper - red
2 ea Bell pepper - Yellow
2 ea Zucchini
2 tbsp Dried Oregano
1 tbsp basil
1/2 tsp Onion powder
3 tbsp Tomato paste
1 can Diced tomatoes
9 ea Lasagna sheets
21 oz Cottage cheese
2 oz Cheddar cheese - sharp
Salt and Pepper
To serve Salad greens

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Ratatouille Lasagna

Features:
    Cuisine:

    Quick to prepare and very healthy, this family sized lasagna can be ready in just 45 minutes. Instead of cheese sauce this recipe uses cottage cheese for a healthier option.

    • 1 hour 30 minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Rough chop all of the vegetables. Preheat an oven to 400ºF.

    2
    Done

    Heat the oil in a large skillet then add the onion and leek and cook for about 5 minutes until soft.

    3
    Done

    Add the bell peppers and zucchini and fry until nicely colored. Now add in the basil, oregano and onion powder. Season with salt and pepper and cook for another minute.

    4
    Done

    Next, stir in the tomato paste and canned tomatoes. Bring to a boil then reduce the heat and simmer for 5 minutes.

    5
    Done

    Layer half the ratatouille into the bottom of a lightly greased 8" x11" ovenproof casserole dish. Layer the lasagna sheets over the top, then add a layer with half of the cottage cheese, spreading it out to the edges. Add the remaining ratatouille and then the remaining cottage cheese. Sprinkle the cheddar cheese over the top.

    6
    Done

    Bake for 30 minutes until golden brown. Serve with a mixed green salad.

    Ian Cooks

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