Chef Remy's Ratatouille Lasagna
"If you are what you eat, then we only want to eat the good stuff!" This noodle-less ratatouille lasagna is sure to get the family crowded around the table on a cold winter evening. Layers of thin, tender ribbons of roasted eggplant and zucchini are stacked with crispy mushrooms, rich tomato sauce, and velvety, creamy plant-based cheeses.
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INGREDIENTS
- 1 eggplant, trimmed and cut into 1/4-inch thick planks
- 1 zucchini, trimmed and cut into 1/4-inch thick planks
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 4 garlic cloves, peeled and minced
- 1 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 13.76 oz crushed tomatoes
- 1/4 tsp turbinado sugar
- 2 oz vegan cream cheese
- 2 oz shredded mozzarella cheese (divided)
- 0.25 oz basil, half chopped and half leaves picked (divided)
- 3 tbsp olive oil
- Salt
- Pepper
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INSTRUCTIONS
Move oven rack to top position and set oven to 450°F. Use 2 tbsp olive oil to brush both sides of eggplant and zucchini and arrange on 2 baking sheets with a pinch of salt and pepper. Roast until tender and browned, 8 to 10 minutes per side.
Meanwhile, heat 2 tsp olive oil in medium saucepan over medium-high heat. Stir in mushrooms and cook until crisp and browned, 5 to 7 minutes. Transfer to plate and reserve.
Heat 1 tsp olive oil in same saucepan over medium heat. Cook garlic until softened, 1 to 2 minutes. Stir in Italian seasoning, just ¼ tsp red pepper flakes, just ¼ tsp sugar, and crushed tomatoes and reduce heat to medium-low. Simmer until slightly thickened, 10 to 12 minutes.
Combine cream cheese, just half the mozzarella, chopped basil, 1 tsp water, ¼ tsp pepper, and a pinch of salt in medium bowl. Set aside and reserve.
Spread thin layer of tomato sauce on bottom of baking dish and arrange roasted eggplant in single layer. Spread cheese filling on eggplant and top with just half the remaining tomato sauce. Sprinkle with roasted mushrooms. Arrange roasted zucchini in single layer and top with remaining tomato sauce and remaining mozzarella. Bake until cheese is melted and sauce is bubbling, 20 to 25 minutes.
Set lasagna aside to cool 10 minutes before serving. Sprinkle with picked basil and serve family-style. Bon appétit!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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