Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil, good quality 4 tb Italian flat leaf parsley
1 c Diced zucchini squash x -minced
1/2 c Yellow summer squash, sliced 1/4 ts Black pepper
1 c Sliced brown mushrooms 1/4 c Red wine, good quality
1 c Diced green pepper FILLING
1 c Diced red bell pepper 1 1/2 c Part skim ricotta cheese
1 c Eggplant with skin, diced 3/4 oz Parmesan cheese, grated
1 c Diced onion Egg
4 x Garlic cloves, minced fine 12 x Lasagne noodles cooked and
1 lg Can chopped tomatoes, x -drained (use imported
x -drained very well x -Italian if you can)
2 tb Chopped fresh basil 3 c Marinara sauce, homemade
1/4 ts Dried oregano, crushed with 1/2 c Mozzarella cheese, diced
x -fingers x Bechamel Sauce (see recipe)
1/4 ts Italian Herb Seasoning

Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch
oven, heat oil. Add onions and garlic. Stir for a minute or two, add
zucchini, yellow squash, mushrooms, eggplant and cook for 5-6
minutes. Keep stirring to prevent sticking. Stir in drained
tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to
low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne
size pan with nonstick cooking spray. Prepare filling: In medium
bowl, combine ricotta cheese, parmesan cheese and egg. Blend well.
Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne
noodles on top of sauce. Layer with half the cheese mixture, half the
ratatouille and the remaining cheese mixture. Cover with remaining 6
noodles. Add a very thin layer of marinara sauce. Sprinkle with
mozzarella. Pour prepared Bechamel sauce over top. Cover with foil
and bake 45 minutes or until bubbly. Remove foil and let brown about
4-5 minutes. Serve with grated Parmesan cheese.

Adapted from a Weight Watchers Recipe by Judi Phelps ---

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