Ratatouille Lasagna

Grains, Meat/Meat Alternative, Vegetable, Main, Mediterranean, Plant-Forward, Vegetarian

Yield: 100 Servings

1 piece provides;

Meat/meat alternate: 1 3/4 oz

Vegetable: 3/4 cup

Grains: 1 serving

Ingredients

88 each Lasagna noodles, enriched 

6 tbsp Table salt (for cooking pasta) 

1 gal  Spinach, frozen, chopped, thawed and squeezed before measuring 

3 qt 1/2 cup Ricotta, part skim 

1 gal 1 qt Mozzarella cheese, part skim, shredded 

(divided use) 

1 qt Parmesan cheese, grated 

16 each Eggs, large 

4 tsp Table salt (for ricotta filling) 

2 tsp Black pepper, ground 

2 gal 1 qt. Tomato sauce  

1 gal 2 qt 1 cup  Ratatouille, drained if necessary (See Recipe Notes) 

Method

  1. Preheat the oven to 375° F. 

  2. Bring a large pot of water to a rapid boil and add the salt. Add the lasagna noodles and cook until they are just barely tender, about 8 minutes. Drain the noodles in a colander, rinse to stop the cooking, drain well, and set aside. 

  3. Combine the spinach, ricotta, half of the mozzarella, the parmesan, eggs, salt, and pepper. Set aside

  4. Spread 1 cup of tomato sauce in a half-size pan or 1 cup for a full-size pan. Top with a layer of lasagna noodles (about 6 noodles for half and 12 for full-size).   

  5. Spread the ratatouille over the noodles, top with 1 cup tomato sauce and 1/2 cup mozzarella cheese for half-size pan or 2 cups tomato sauce and 1 cup mozzarella for full-size pan. Add another layer of noodles (about 6 noodles for half-size pan or 12 noodles for full-size). Top with the spinach-ricotta mixture. Spoon the remaining tomato sauce over the ratatouille and top with the remaining mozzarella cheese.  

  6. Bake, uncovered, until very hot, about 35 to 40 minutes. Let the lasagna rest at least 10 minutes before cutting into pieces and serving. 

Recipe Notes: 

 Ratatouille 

Recipe follows. 

If the ratatouille has a significant amount of liquid, drain it in a sieve or colander before using. Reserve any liquid to add to vegetable soups, stews, or bean dishes for additional flavor. 

Source: Jeremy West, Greeley-Evans Weld County School District 6