Ratatouille lasagna
5
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 30 min
Serves
9
Difficulty
Easy
If you’re pressed for time, cook the vegetables and assemble the dish the night before, then toss it in the oven an hour and a half before dinnertime.
Ingredients
Cooking spray
4 spray(s)
Uncooked yellow summer squash
2 large, about 1 lb, trimmed and cut lengthwise into 1⁄4-inch slices
Uncooked zucchini
2 large, about 1 lb, trimmed and cut lengthwise into 1⁄4-inch slices
Eggplant
1 medium, about 1 lb, trimmed and cut lengthwise into 1⁄4-inch slices
Kosher salt
¾ tsp
Black pepper
½ tsp
Olive oil
1 Tbsp
Uncooked onion
1 cup(s), chopped
Red bell pepper
1 medium, chopped
Yellow bell pepper
1 medium, chopped
Fat free cottage cheese
2 cup(s)
Grated Parmesan cheese
½ cup(s), divided
Egg
1 large egg(s), lightly beaten
Italian seasoning
1½ tsp
No sugar added fat free marinara sauce
5 cup(s)
Whole-wheat lasagna noodles, uncooked
8¼ oz, or whole-grain noodles (9 noodles)
Shredded part skim mozzarella cheese
1¼ cup(s)