Ratatouille Lasagna

• Ratatouille Sauce
• 1 large zucchini, scrubbed and cut into 1/2-inch dice
• 1 large eggplant, cut into 1/2-inch dice
• 2 teaspoons kosher salt
• 1/4 cup extra virgin olive oil, divided
• 1 large onion, chopped
• 1 large red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
• 2 garlic cloves, finely chopped
• 1 (28 ounce) can chopped tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped fresh basil
• salt
• fresh ground black pepper
• Cheese Filling
• 1 (15 ounce) container ricotta cheese
• 1 cup freshly grated parmesan cheese
• 2 large eggs, beaten
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• Remaining
• 1 (8 ounce) package no-cook lasagna noodles
• 4 cups shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

1. Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
2. Let stand to drain off excess juices, about 1 hour.
3. Rinse under cold running water, drain, and pat dry with paper towels.
4. Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
5. Add the onion, red bell pepper, and garlic.
6. Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
7. Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
8. Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
9. Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
10. Bring to a boil, stirring often.
11. Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
12. Stir in the basil and season with salt and pepper.
13. Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
14. Position a rack in the center of the oven and preheat to 350u0b0.
15. Lightly oil a 13 x9 inch baking dish.
16. Spread about 1 cup of the sauce in the pan.
17. Top with 3 lasagna rectangles, side by side, but not touching.
18. Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
19. Top with 3 lasagna noodles; repeat the layering of the ricotta mixture, mozzarella, sauce, and lasagna noodles two more times, ending with a layer of lasagna rectangles.
20. Spread the remaining sauce completely over the lasagna noodles.
21. Cover with foil; bake for 30 minutes.
22. Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
23. Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
24. Let stand 10 minutes; serve hot.

ratatouille sauce, zucchini, eggplant, kosher salt, extra virgin olive oil, onion, red bell pepper, garlic, tomatoes, tomato sauce, tomato paste, oregano, red pepper, fresh basil, salt, fresh ground black pepper, ricotta cheese, freshly grated parmesan cheese, eggs, nutmeg, salt, fresh ground black pepper, remaining, noodles, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/ratatouille-lasagna-499839 (may not work)