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Roasted Ratatouille Lasagna Napoleons

Kerry Saretsky
  • minutes
  • Serves 4

INGREDIENTS

15

Basil, leaves of fresh

1/2 tsp

Chili flakes

1

Eggplant (about 1 pound), medium

12 cloves

Garlic

1 tsp

Herbes de provence

10

Mint, leaves of fresh

1/4

Red onion, thinly sliced (about 1/3 cup), large

1 tsp

Thyme, fresh leaves

1

Yellow bell pepper

1

Zucchini (about 3/4 pound), large

1/2

batch Marinara sauce

6

Homemade or storebought lasagna sheets, fresh

1

Kosher salt and freshly ground black pepper

7 tbsp

Olive oil

6

Sun dried tomatoes in olive oil

5 1/2 oz

Mozzarella cheese, fresh

1/3 cup

Parmesan cheese, grated

1/4 cup

Water