Serious Eats: Recipes
Roasted Ratatouille Lasagna Napoleons
Inspired by a trip to Aix-en-Provence, this light lasagna is made from layers of eggplant, zucchini, peppers, onions, and whole garlic cloves roasted with olive oil and herbes de Provence, layered with sun dried tomato sauce, fresh pasta sheets, and a topping of fresh herbs, mozzarella, and nutty parmesan. The playful kick of dried chilies and fresh mint give it some originality and personality. A perfect dinner.
Note: The pasta is used in three 10 1/2- by 8-inch layers to fit a small rectangular baking dish. You can use a different shaped vessel, but make sure to have enough pasta in the right size to form three complete layers. If fresh pasta sheets are unavailable, substitute no-boil style store-bought lasagna noodles soaked in hot water for ten minutes and dried on paper towels.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.