Quick Ratatouille Lasagna

• 1 16 oz. container low-fat ricotta cheese
• 1 cup grated Swiss cheese, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 batch Ratatouille-Style Zucchini (5 cups)
• 810 sheets no-bake lasagna noodles

1. Preheat oven to 425F.
2. Stir together ricotta, 1/2 cup cheese, and garlic in bowl.
3. Ladle 1/2 cup juices from Ratatouille-Style Zucchini over bottom of 9-inch square baking dish.
4. Cover with lasagna noodles.
5. Dot with 1/2 cup ricotta mixture, and top with 11/2 cups Zucchini.
6. Repeat layering of noodles, cheese mixture, and Zucchini two more times, then top with final layer of noodles and remaining 1/2 cup Zucchini.
7. Sprinkle with remaining 1/2 cup cheese.
8. Bake 25 minutes, or until browned.

ricotta cheese, swiss cheese, garlic, batch, lasagna noodles

Taken from www.vegetariantimes.com/recipe/quick-ratatouille-lasagna/ (may not work)