Ratatouille Lasagna
INGREDIENTS
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4 tablespoons olive oil, divided
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1 yellow onion, diced
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3 bell peppers, seeded and chopped
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6 cloves garlic, minced, divided
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Salt, to taste
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Pepper, to taste
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1 1-pound eggplant, cut into 1/2-inch cubes
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2 yellow squash, cut into 1/2-inch cubes
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2 medium zucchini, cut into 1/2-inch cubes
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12 ounces tomato paste
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1 tablespoon dried oregano
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2 tablespoons thyme
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28 ounces diced tomato
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30 ounces ricotta
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1 cup shredded mozzarella
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1/4 cup basil, chopped
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1/2 cup parsley, chopped
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1 egg
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2 Japanese eggplants, thinly sliced
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2 zucchini, thinly sliced
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2 yellow squash, thinly sliced
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6 Roma tomatoes, thinly sliced
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Lasagna noodles, cooked
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