Ratatouille Lasagna
Ingredients
- 1 tbsp Canola oil
- 1 ea Yellow onion
- 1 ea Leek
- 2 ea Red Bell Pepper
- 2 ea Yellow Bell Pepper
- 2 ea Zucchini
- 2 tbsp Dried oregano
- 1 tbsp Basil – dried
- 1/2 tsp Onion powder
- 3 tbsp Tomato paste
- 1 can Diced tomatoes
- 9 ea Lasagna noodles
- 21 oz Cottage cheese
- 2 oz Grated extra sharp cheddar cheese
- Salt and Pepper to taste
- Salad greens as side
Instructions
- Rough chop all of the vegetables. Preheat an oven to 400ºF.
- Heat the oil in a large skillet then add the onion and leek and cook for about 5 minutes until soft.
- 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.
- Next, stir in the tomato paste and canned tomatoes. Bring to a boil then reduce the heat and simmer for 5 minutes.
- 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.
- Bake for 30 minutes until golden brown. Serve with a mixed green salad.