My version of ratatouille: as a lasagna and a soup

Ratatouille Lasagna


Saute whatever veggies you like into your version of a ratatouille. I like

-all colors of bell peppers
-vadalia/sweet onions, shallots, a tiny bit of garlic
-crushed tomatoes, heirloom tomatoes/colorful cherry tomatoes
-sea salt, pepper, olive oil

-fresh herbs oregano, mint, cilantro, thyme
or
-herbes de provence is good too (savory, thyme, oregano, lavender buds, fresh basil, fresh fennel). Leave out the cilantro and mint and coriander seeds.

-spices, such as coriander seeds, black cumin
-yellow squash
-green zucchini
-eggplant, miniature or medium (I slice, layer in a bowl, sprinkling each layer with salt, and do not oil or fry in oil, then use the less watery sliced. No need to rinse off, just include this salt in the recipe amount of salt)

-I like black olives or spicy green olives also in mine. Make sure you take out the stones, then just rip them up into smaller pieces by hand or using a small paring knife when taking out the stones)

Cook as usual for ratatouille. You can end here and serve it with some warmed goat cheese, or buffalo mozzarella, over some cous cous or with pasta or rice, and a salad, or continue to the lasagna.
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Lasagna

Layer whatever already cooked pasta you like with the ratatouille, and the cheese mixture, starting with the ratatouille, and ending with the pasta. Then sprinkle generously with grated mozzarella. Bake in a hot oven til cheese is bubbly.


*Lasagna plates, ziti, 12 inch long ziti, penne, and similar large to medium pastas work best with this.

*The cheese mixture I use is 2 containers of ricotta, 1-2 whole eggs, seasoning, grated mozzarellas, and a bit of grated reg parm.

*If you use the uncooked lasagna plates, they need more liquid surrounding them to cook them and to prevent them drying out the entire recipe.

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Serve hot with some buffalo mozzarella or warmed goat cheese, a salad.


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For a SOUP

Make the ratatouille with another can of crushed tomatoes, add enough stock or water to make it a soup, including adding some tiny pastas, such as star pasta or such to the soup. Serve hot with homemade crackers/bread, and a salad.

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