Ratatouille Lasagna {No-Noodle}
Recipe type: Casserole, Comfort food, Gluten free, Vegetarian option
Prep time: 
Cook time: 
Total time: 
Serves: 9" x 13" pan
So comforting, and hearty, and healthy, and delicious.
For the zucchini "noodles":
  • 3 squash (I use two zucchini and one yellow)
  • kosher salt
For the sauce:
  • .5 sweet onion, diced
  • 1 lb ground bison
  • 2-4 cloves garlic, sliced
  • 3 T tomato paste
  • 1 28-oz can crushed tomatoes (or same with basil added)
  • .5 to 1 eggplant, diced to .5" or .25"
  • 1 red pepper, roasted, peeled, sliced, and diced (or use a small jar, and dice)
  • .5 t dried oregano
  • .5 t dried basil
For the ricotta mixture:
  • 1 egg
  • about 2 c ricotta cheese (double this recipe, or purchase a pint)
  • .25 c grated parmesan cheese
  • .5 t kosher salt
And, it wouldn't be lasagna without:
  • 4 c shredded mozzerella
Make the zucchini "noodles":
  1. Slice the zucchini and yellow squash long-ways on a mandolin, or press very hard using a veggie peeler to get the widest strip you can. You may want to make a flat bottom on the zucchini if you use a veggie peeler, so it doesn't get slippery and roll away.
  2. Lay the slices in a single layer on paper towel, and very very lightly sprinkle zucchini with salt. Cover with paper towel and repeat with the rest of the zucchini. You don't need to salt the yellow squash.
  3. Let sit for 10-15 minutes.
For the sauce:
  1. Roast the eggplant on a large rimmed sheet pan at 375 or 400 for 15-20 minutes, until it browns a bit. Toss as necessary during roasting.
  2. Heat a medium-sized dutch oven or pot over medium-high heat. When it has heated, add some extra virgin olive oil.
  3. When the oil has heated, add the diced sweet onion. Sautee until softened and browned.
  4. Add the ground bison, and cook until browned through, breaking it up with a wooden spoon as it cooks.
  5. Add the garlic when the bison is almost done browning.
  6. Once it has browned, add the 3 T tomato paste, and stir it in to onions and meat.
  7. Add the crushed tomatoes, and stir through to incorporate.
  8. Add the roasted eggplant, and diced roasted red pepper. Stir to incorporate.
  9. Add the oregano and basil, and stir. If it seems a bit thick, add half a cup of water. Simmer on low until you are ready to use it.
Combine the parts of the ricotta mixture:
  1. In a medium bowl, scramble the egg with a fork. Add the ricotta and parmesan cheeses and salt, and stir until uniform.
Assemble the lasagna:
  1. Heat the oven to 375.
  2. In a 9" x 13" pan, scoop ½ cup of the sauce and spread around the bottom of the pan.
  3. Layer with a single layer of zucchini/yellow squash.
  4. Divide the ricotta in to 4 portions (eye it), and layer one of the portions on top of the zucchini. It may be easier to spread it around if you dab it on in teaspoons or tablespoons.
  5. Sprinkle less than a cup of mozzarella on top.
  6. Add another layer of zucchini/yellow squash; add sauce to cover; add ricotta, and finish with mozzarella.
  7. Repeat another layer of zucchini/yellow squash, sauce, ricotta, and mozzarella.
  8. End with a final layer of zucchini/yellow squash and top with sauce.
  9. Cover in aluminum foil, and bake for 30 minutes.
  10. After 30 minutes, remove the foil, and add the remaining mozzarella.
  11. Bake for an additional 10-15 minutes, until the cheese melts and any extra liquid evaporates.
  12. This part is so hard, but it's worth it. If you let the lasagna set for about 10-15 minutes, it will cut much cleaner!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/10/25/ratatouille-lasagna-no-noodle/