Noodle-Free Ratatouille Lasagna is a high-protein, gluten-free vegetarian dinner made with summer vegetables and cottage cheese and contains over 39 grams of protein per serving.
Ratatouille lasagna without noodles
When I worked in the vegetarian chapter Skinny Taste High ProteinI quickly realized how difficult it is for vegetarians to get enough protein without relying on highly processed ingredients. This Noodleless Ratatouille Lasagna was inspired by that challenge. I use half of the traditional ratatouille vegetables as the “noodles” and the other half for the sauce to create a dish reminiscent of zucchini lasagna and eggplant parmesan, but with all the flavor of ratatouille. We also swapped out the ricotta cheese for cottage cheese to up the protein content, resulting in a satisfying vegetarian main dish with over 39 grams of protein per serving. It’s a delicious way to make the most of fresh summer produce while enjoying all the comforts of lasagna in a lighter, more veggie-packed form.
Why This Ratatouille Lasagna Recipe Works
I love this recipe for turning traditional ratatouille into a hearty vegetarian dinner that’s naturally gluten-free and high in protein. Here’s why this works:
- High in protein: Cottage cheese and mozzarella is a satisfying vegetarian main dish with over 39 grams of protein per serving.
- Enjoy your lasagna a little lighter: Sliced eggplant and zucchini replace traditional noodles to add more vegetables and keep the carbohydrate content low.
- Naturally Gluten Free: Replacing traditional lasagna noodles with eggplant and zucchini, this dish is naturally gluten-free without sacrificing comfort or flavor.
- High in fiber: Eggplant, zucchini, tomatoes and onions are high in fiber, which helps keep you full and eat a balanced diet.
- Large Ratatouille Flavors: The use of traditional summer vegetables in both the layers and sauce creates a deep, rich flavor in every bite.
- Great for meal prep: You can prepare it a day early and then bake it. You can also freeze it for later.
materials needed
To make this healthy ratatouille lasagna recipe without noodles, you’ll need lots of vegetables, cheese, herbs, and a few kitchen essentials. See recipe card below for exact measurements.
cheese filling
- cheese: Part-skim cottage cheese, mozzarella and grated Parmesan cheese
- egg This prevents the cheese from spilling out when baking.
- salt and pepper for flavor
vegetable
- Ratatouille Vegetables: Finely chopped onion, minced garlic, yellow and red bell peppers
- canned crushed tomatoes This is the base of Ratatouille. great all red.
- seasoning: Salt, pepper, crushed red pepper powder
- Hub: Bay leaf, fresh thyme, fresh basil
- Vegetable Lasagna Noodles: SSliced zucchini, yellow squash, eggplant
How to Make Ratatouille Lasagna Without Noodles
To make thin, evenly sliced vegetable “noodles,” use a mandoline with an adjustable thickness setting to slice into 1/8-inch-thick slices. Mandolines can be dangerous, so I like to wear these cut-resistant gloves to be extra safe. See recipe card below for printable instructions.
- Drain the cottage cheese Place them in a mesh sieve (also called a colander) while you chop the vegetables.
- To make ratatouille: Saute the onion and garlic, then add salt, pepper, crushed tomatoes, red pepper flakes, herbs, and green pepper. Boil over medium heat for 8 to 10 minutes.
- Cook Lasagna Noodles Add (zucchini, squash, eggplant) to grill pan and grill for a few minutes on each side. Transfer to paper towels to absorb excess moisture.
- Please prepare the cheese filling. Mix all ingredients in a bowl.
- Assemble the lasagna: Spread the tomato sauce over the bottom of a glass casserole dish. Then start layering the eggplant, half the cheese, sauce, zucchini, sauce, remaining cheese, yellow squash, and remaining squash. Cover with foil.
- Baking vegetable lasagna at 375°F for 25 minutes. Remove the lid and bake for another 30 minutes until no more liquid is released and the vegetable noodles are tender. Top with remaining mozzarella cheese and bake for another 10 minutes until melted.
- let it rest For 10-15 minutes before cutting.
strain
- Vegetable Noodles: If you don’t want to use all three vegetables, you can just use one or two more.
- cheese: Try swapping cottage cheese for ricotta cheese.
- Egg allergy? Skip the eggs. The cheese mixture may be a little thinner, but it will still work.
- Hub: Use parsley or rosemary instead of basil or thyme.
- Make it spicier: Add more crushed red pepper.
- Increase Protein: Brown ground turkey or Italian turkey sausage with aromatics.
- Feeding a larger crowd? You can easily double this recipe to make 8 servings in a 9-x-12 baking dish.
Different ways to use cottage cheese
If you have extra cottage cheese in the fridge, check out my collection of healthy cottage cheese recipes to find out more ways to use it.
produce: night soil
Serving Size: 1 /4th
Vegetables and Sauces:
- ½ tablespoon extra virgin olive oil
- ½ small onion, diced
- 3 garlic cloves, chopped
- 1 teaspoon kosher salt
- ⅛ teaspoon fresh pepper
- 28 oz. Tomatoes can be mashed, I love you Tutoroso
- ⅛ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- ½ cup chopped fresh basil leaves, divided
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small zucchini, About 7 ounces, sliced lengthwise into ⅛-inch-thick slices.
- 1 small yellow squash, About 7 ounces, sliced lengthwise into ⅛-inch-thick slices.
- 1 middle egg plant, Slice lengthwise into ¼-inch-thick slices, totaling 9 ounces.
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Preheat oven to 375°F. While you prepare the vegetables, strain the cottage cheese through a mesh sieve.
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Heat the olive oil in a large nonstick skillet and sauté the onion and garlic over medium heat until fragrant, 2 to 3 minutes. Add 1 teaspoon salt, pepper, crushed tomatoes, red pepper flakes, bay leaves, thyme, half the basil, red and yellow bell peppers and cook, partially covered, over medium heat for another 8 to 10 minutes.
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Meanwhile, grease a large nonstick grill pan and grill the zucchini, squash, and eggplant, 2 to 3 minutes on each side. Set aside on paper towel.
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In a medium bowl, mix the drained cottage cheese, half the mozzarella, Parmesan cheese, remaining basil, and eggs, then season with ½ teaspoon salt and ¼ teaspoon pepper.
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Assemble the dish: Spread ½ cup sauce over the glass bottom of an 11 x 7 ½ x 3 inch casserole dish. Layer the eggplants, overlapping as needed, to create a first layer, slightly rising on the sides. Top with half of the cheese mixture, 1 cup of the sauce, and then add the zucchini layer. Top with another cup of sauce, top with remaining cheese mixture, and then top with yellow squash. Top with remaining sauce, cover with foil and roast for 25 minutes until vegetables are tender. Remove the lid and bake for another 30 minutes until the liquid dries and the vegetables are tender. Top with the remaining mozzarella cheese and bake for another 10 minutes until the cheese is melted.
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Take it out of the oven and let it rest for 10 to 15 minutes before cutting. Cut it into 4 pieces.
Final step:
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clothing material: 1 /4th, calorie: 415 calorie, carbohydrate: 37 g, protein: 39 g, province: 16.5 g, Saturated Fat: 8 g, Cholesterol: 95 mg, sodium: 1500 mg, fiber: 12 g, sugar: 20 g
save
- Refrigerated storage Leftovers for up to 4 days.
- Freezer: Store individual servings in smaller glass containers. Store frozen for up to 3 months.
- thaw Place in the refrigerator and then reheat in the microwave or oven until warm.
FAQ
A common mistake in vegetable lasagna is not removing excess moisture from the vegetables. To prevent the lasagna from becoming runny, bake the eggplant, zucchini, and squash planks in layers. Additionally, drain the cottage cheese and bake the lasagna uncovered during the cooking time to further reduce the liquid. It may take a little more time, but the extra effort is worth it in the end.
To prepare ahead, assemble the entire dish, cover, and refrigerate overnight. The next day, remove from the refrigerator and bake as directed while the oven is preheating.
This vegetarian lasagna is best frozen uncooked. Place on a freezer-safe plate, cover with plastic wrap and foil, and freeze. To bake, thaw in the refrigerator the day before and then bake as directed.
More Lasagna Recipes You’ll Love
Check out these 5 Healthy Lasagna Recipes and Zucchini Recipes for more inspiration!
