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Roasted Ratatouille Lasagna Napoleons

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Roasted Ratatouille Lasagna Napoleons

Ingredients

  • 7 tablespoons olive oil, divided
  • 1/2 teaspoon chili flakes
  • 1 teaspoon herbes de provence
  • 1 medium eggplant (about 1 pound), sliced into 1/8th to 1/4-inch planks
  • 1 large zucchini (about 3/4 pound), sliced into 1/8th to 1/4-inch planks
  • 1 yellow bell pepper, sliced into thick strips
  • 1/4 large red onion, thinly sliced (about 1/3 cup)
  • 12 cloves garlic, in their jackets
  • kosher salt and freshly ground black pepper
  • 1/2 batch marinara sauce, or 1 (28-ounce) can store-bought marinara sauce
  • 6 fresh homemade or storebought lasagna sheets, about 4- by 10-inches each
  • 6 sun dried tomatoes in olive oil, chopped
  • 1/4 cup water
  • 15 leaves of fresh basil
  • 10 leaves of fresh mint
  • 1 teaspoon fresh thyme leaves
  • 5 1/2 ounces fresh mozzarella cheese, thinly sliced
  • 1/3 cup grated parmesan cheese
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Published 2014-09-09 12:29:43 (2 years ago).

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