I’ve made the decision to go back to school to become a nutritional therapist, which starts the 19th of September and I’m anxious to say the least. I was never a student in the slightest, partly because my attention span is on par with a seagull. Since this program is online though, I can shut myself in my bedroom and fully concentrate without any distractions.
Underneath the nerves, there is a high level of excitement to start this new chapter in my life. This blog isn’t going anywhere, however, the recipes might take a healthier turn. I want to help people understand that eating on a budget doesn’t mean ramen, pizza, chips and bread for every meal. Example A – Ratatouille Eggplant Lasagna.
If you’re wondering where the noodles are – there aren’t any! The eggplant is sliced lengthwise, roasted and acts as a stand in. Dare I say you won’t miss the pasta in the slightest?
This Ratatouille Eggplant Lasagna has lemony herb ricotta, tons of vegetables and a sprinkle of Parmesan to finish off the dish. It’s light, healthy and is a great way to start off the season. Enjoy!
If you decide to take a chance on this Gluten-Free Ratatouille Eggplant Lasagna, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 3 small eggplants, sliced lengthwise ¾-inch thick
- ½ large white onion, chopped
- 3 small zucchini, diced
- 1 yellow squash, diced
- 4 large white button mushrooms, chopped
- 2 garlic cloves, minced
- 1 26.46 oz. box chopped tomatoes
- 1 egg
- 1 15 oz. container ricotta
- ½ lemon, zest and lemon juice
- 1 teaspoon rosemary
- 1 teaspoon oregano
- ½ cup Parmesan
- Arrange sliced eggplant in a single layer on 2 baking sheets. Brush with olive oil and sprinkle with salt and pepper. Roast the eggplant until it is soft and golden, about 15 minutes. Set aside.
- In a large saucepan over medium heat, saute onion, zucchini, squash, mushrooms and garlic cloves, until mushrooms release their liquid and the vegetables are barely cooked. Add in chopped tomatoes. Simmer for about 15 minutes over low heat. Set aside.
- Whisk together egg, riccotta, lemon juice, lemon zest and herbs. Set aside.
- Pour some of the tomato juice from the vegetable mixture over the bottom of an 8 by 8 baking dish. Layer eggplant slices on top and carefully spread ricotta mixture over that. Then add vegetable melody, followed by another layer of eggplant, ricotta and vegetable melody. Repeat one more time without the eggplant. Sprinkle Parmesan cheese over top. Bake for 45 minutes, until bubbly and golden brown.