Ratatouille Lasagna

Ratatouille lasagna

This ratatouille lasagna recipe was the result of one of my late-night musings. I always seem to get my best ideas when I’m trying to fall asleep. In this case, I was trying to figure out how to use up some ricotta I had left over. I was also getting tired of the vegetarian recipes in my rotation, so this was the result. I have to say I’m pretty pleased.

This lasagna starts with classic ratatouille ingredients-eggplant, zucchini, squash, and tomatoes. One of my missions when I’m cooking is to get as many colors in the meal as possible. A nutritionist friend once told me the more colors you’re eating, the more nutrients you’re getting because different nutrients produce different colors. I love that with this dish I’m getting yellow, green, red, and purple. The tomatoes are incorporated through the sauce, but everything else is diced and mixed in with the lasagna’s filling. In the first iteration of this dish I tried slicing the veggies with a mandoline and layering them flat, but the veggies didn’t cook all the way through and were awkward to eat. I found dicing them and getting the cooking started in a pan produced a much better final result.

If you try making this ratatouille lasagna, please let us know what you think! You can rate/comment on the recipe below, and tag us on Instagram. You can also sign up for our newsletter to get notified when we release new content, and check out our other recipes here.

Ratatouille lasagna fresh from the oven

Ratatouille Lasagna

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: lasagna, ratatouille, vegetarian
Servings: 6
Author: Erica


  • 2 tbsp olive oil
  • 1/2 eggplant
  • 1 zucchini
  • 1 yellow squash
  • 15 oz ricotta cheese
  • 1 tbsp dried parsley
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1/2 cup grated parmesan cheese
  • 1 egg
  • 1 1/2 cup shredded mozzarella cheese
  • 1 box oven-ready lasagna noodles
  • 1 quart tomato sauce
  • salt and pepper, to taste


  • Preheat the oven to 375°F and oil a casserole dish.
  • Dice the eggplant, zucchini, and squash.
  • Heat the olive oil in a large pan until it shimmers, then add the diced vegetables. Season with salt and pepper and cook for 5 mins, stirring occasionally, until the vegetables are starting to soften.
  • Meanwhile, mix the ricotta, parsley, garlic powder, 1 tsp salt, grated parmesan, and egg in a large bowl. When the veggies are done cooking, mix them into the ricotta cheese mixture.
  • Assemble the lasagna. Spread 1/4 the tomato sauce in the bottom of the casserole dish, then lay in lasagna noodles in a single layer to cover the dish as best as possible. Top the noodles with half the ricotta/veggie filling mixture. Repeat with another 1/4 the sauce, then a layer of noodles, then the other half of the filling. Top the final filling layer with 1/4 of the sauce and add a final layer of noodles. Spread the remaining sauce on top of the noodles and sprinkle with the mozzarella cheese.
  • Bake for 35-45 minutes until sauce is bubbling and mozzarella cheese is beginning to brown.
  • Store in the fridge, covered, for 3-5 days.

Make ahead

  • To make this ahead of time, follow the steps to assemble the lasagna, but cover it once assembled instead of baking. Bake it within 24 hours. Keep an eye on the sauce towards the end of the baking time to make sure it's bubbling because it may take a little longer to bake if you're putting it in the oven from the fridge.

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