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“In 'Summer Gatherings' by Rick Rodgers”

Ingredients Nutrition


  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 350°.
  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.

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