Lasagna is a very special dish in our house. I only make it a few times a year, because it takes quite a bit of time to prepare. I love to make it on a Sunday afternoon, so we have a nice big Sunday supper.
I’ve got my one favorite lasagna recipe, but I like to change it up once in a while. This time, I took my inspiration from French cuisine and made lasagna filled with ratatouille.
To get this recipe started, I make a simple ratatouille in my big skillet with eggplant, zucchini, yellow squash, onions and red bell peppers. After they are tender, I add canned chopped tomatoes, tomato sauce and lots of herbs. If you want to add even more flavor to this ratatouille sauce, add about 1 cup Bordeaux wine, and let the sauce thicken back up before using in lasagna.
To layer the lasagna, I start with ¼ of the sauce, then noodles, more sauce and sliced fresh mozzarella.