Ingredients

• 1 large zucchini, scrubbed and cut into 1/2-inch dice
• 1 large eggplant, cut into 1/2-inch dice
• 2 teaspoons kosher salt
• 1/4 cup extra virgin olive oil, divided
• 1 large onion, chopped
• 1 large red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
• 2 garlic cloves, finely chopped
• 1 (28 ounce) can chopped tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chopped fresh basil
• salt
• fresh ground black pepper
• 1 (15 ounce) container ricotta cheese
• 1 cup freshly grated parmesan cheese
• 2 large eggs, beaten
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 (8 ounce) package no-cook lasagna noodles
• 4 cups shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese

Instructions

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.