Wednesday, June 5, 2013

2-on-Tuesday: Ratatouille Lasagna

(Prior to baking)
 I love Ratatouille...both the food and the animated movie! I love lasagna. But, what would lasagna be --dare I say-- without cheese? I put the Forks Over Knives recipe to the test including their version of No-Cheese Sauce (See below) for which you'll need either a blender or a food processor. I prepared the dish ahead of time with dry, uncooked lasagna pasta and let it sit until time to cook. 

Frankly, I hate messing around with hot, wet lasagna noodles. Because tomato sauce is used, the dry pasta absorbs the liquid for an al dente texture during cooking. Definitely easier! My husband had to bake it, because I wasn't home. The house smelled amazing when I opened the door! He did good!

Ratatouille Lasagna

1 medium Red Onion, peeled and diced
1 medium Red Bell Pepper, seeded and diced
1 medium eggplant, about 1 pound, stemmed and diced
1 small Zucchini, diced
4 cloves Garlic, peeled and minced
1/2 cup Basil, chopped
S&P, to taste (Use salt to mince the garlic. It keeps garlic from sliding around.)
1 pound dry, uncooked lasagna pasta (preferably whole wheat)
3 cups-ish Tomato Sauce (29 oz can)
  • Place the onion in a large saucepan and saute over medium heat for 10 minutes
    adding water 1-2 Tablespoons at a time to keep the onions from sticking to pan.
  • Add red pepper, eggplant, zucchini and garlic.
  • Cook, covered, for 15 minutes, stirring occasionally.
  • In 9x13 baking pan/dish, spread a layer of tomato sauce and place dry, uncooked lasagna pasta and spread another layer of tomato sauce on top.
  • Next, spread half of the ratatouille and add another layer of dry, uncooked pasta.
  • Spread some more tomato sauce over the pasta and add the remainder of the ratatouille.
  • Top with layer of dry, uncooked pasta, tomato sauce and Forks Over Knives No-Cheese Sauce (See below)! Cover with foil.
  • Let it sit overnight in the fridge or for a few hours out of fridge so the pasta can absorb the liquid.
  • Bake 375 degrees, 15-20 minutes with foil and about the same uncovered. Let cool for 10 minutes prior to serving.
No-Cheese Sauce

1 large Yellow Onion, peeled and coarsely chopped
1 large Red Bell Pepper, seeded and coarsely chopped
3 tablespoons Cashews, toasted, optional (I used 'em!)
1 tablespoon Tahini, optional (I'm not fond of tahini, but I used less of the separated oil)
Salt, to taste
Siracha Sauce (Um, this is my personal add-in, because we like a little spice!)
  • I sauted the onion about 5 minutes over medium heat, but you can add them raw.
  • Combine all ingredients in a blender or food processor in the order given and puree until smooth and creamy, adding up to 1/2 cup of water, if necessary, to achieve a smooth consistency. (My "water" was the excess from where I sauteed the ratatouille veggies, that's why it's darker in the photo.)
*If you're short on time, proceed with cooking the pasta, first.
*If you don't have Tahini, don't sweat it. It can be costly.
*Nutritional Yeast can be purchased at most health food stores.
*Siracha Sauce (pictured above) can be purchased at most grocery stores!

Have questions about the ingredients or the food prep? Leave a comment or send an email...chances are someone else has that same question.

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