Roasted Ratatouille Lasagna Napoleons

Serious Eats
1k
19
320
80

Ingredients

7 tablespoons olive oil (divided)
1/2 teaspoons chili flakes
1 teaspoon herbes de provence
1 eggplant (medium, about 1 pound, sliced into 1/8th to 1/4-inch planks)
1 zucchini (large, about 3/4 pound, sliced into 1/8th to 1/4-inch planks)
1 yellow bell pepper (sliced into thick strips)
1/4 purple onion (large, thinly sliced, about 1/3 cup)
12 cloves garlic (in their jackets)
kosher salt
freshly ground black pepper
1/2 batches marinara sauce (or 1, 28-ounce can store-bought marinara sauce)
6 lasagna sheets (fresh homemade or storebought, about 4- by 10-inches each, see note above)
6 sun-dried tomatoes (in olive oil, chopped)
1/4 cups water
15 leaves fresh basil
10 leaves fresh mint
1 teaspoon fresh thyme leaves
5 1/2 ounces fresh mozzarella cheese (thinly sliced)
1/3 cups grated parmesan cheese
Read Directions

NutritionView more

320Calories
Sodium19%DV450mg
Fat40%DV26g
Protein14%DV7g
Carbs6%DV18g
Fiber24%DV6g

PER SERVING *

Calories320Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat4.5g23%
Trans Fat
Cholesterol5mg2%
Sodium450mg19%
Potassium730mg21%
Protein7g14%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.