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