-
1
Make the ratatouille sauce--toss the zucchini, eggplant, and kosher salt in a large colander and place in the sink.
-
2
Let stand to drain off excess juices, about 1 hour.
-
3
Rinse under cold running water, drain, and pat dry with paper towels.
-
4
Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.
-
5
Add the onion, red bell pepper, and garlic.
-
6
Cook, stirring often, until the vegetables are tender, about 8 minutes; transfer to a bowl.
-
7
Add the remaining 2 tablespoons oil to the saucepan and increase the heat to med-high.
-
8
Add the zucchini and eggplant and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
-
9
Return the onion mixture to the pot, and stir in the tomatoes with their juices, tomato sauce, tomato paste, oregano, and hot red pepper.
-
10
Bring to a boil, stirring often.
-
11
Decrease heat to med-low; simmer, uncovered, until the eggplant is tender, about 20 minutes.
-
12
Stir in the basil and season with salt and pepper.
-
13
Make the cheese filling--mix the ricotta, parmesan, eggs, nutmeg, salt and pepper together.
-
14
Position a rack in the center of the oven and preheat to 350u00b0.
-
15
Lightly oil a 13 x9 inch baking dish.
-
16
Spread about 1 cup of the sauce in the pan.
-
17
Top with 3 lasagna rectangles, side by side, but not touching.
-
18
Spread with 1/3 of the ricotta mixture, 1 cup mozzarella, and 1 cup of the sauce.
-
19
Top with 3 lasagna noodles; repeat the layering of the ricotta mixture, mozzarella, sauce, and lasagna noodles two more times, ending with a layer of lasagna rectangles.
-
20
Spread the remaining sauce completely over the lasagna noodles.
-
21
Cover with foil; bake for 30 minutes.
-
22
Remove the foil and sprinkle with the remaining 1 cup mozzarella and the parmesan.
-
23
Bake, uncovered, until the lasagna is bubbling throughout, about 20 minutes.
-
24
Let stand 10 minutes; serve hot.
