You guys know I can’t pass up an opportunity to use up leftovers in a new dish. It’s part of the fun in making food in the first place. So when I had a big pot of delicious ratatouille left after dinner, I put on my superhero cape and got to work.
I use no-boil or “oven ready” lasagna noodles when I can find them. Two reasons: time-saving and I don’t boil the skin of my hands off by handling hot slippery noodles. When possible, I assemble my lasagna the moment I know I’ll have leftovers. Having a large lasagna pan with a lid makes that super-easy. Just slap it together and refrigerate or freeze it until you’re ready for it to bake.
I do keep some jars of pasta sauce on hand, although it’s super-easy to make your own from fresh tomatoes or cans of tomatoes or tomato sauce. What I use depends on the time I have and what flavors I want in my lasagna. As a fair warning, I LOVE garlic. So a classic Napoletana made with roasted garlic is usually my go-to kind of sauce (Yes, I know Barilla isn’t exactly high-end).
- 1 pkg oven-ready lasagna noodles
- 1-2 C ratatouille
- 1 recipe tofu ricotta
- 1 (14-16 oz) jar pasta sauce (or 2 C of your own devising)
- 2 C kale or spinach, washed, dried, sautéed
- Daiya mozzarella shreds
In the bottom of a 9×13 casserole or lasagna pan, spread about 1/4C of pasta sauce. Cover with a layer of noodles. Top with the kale and half the ricotta and a sprinkle of Daiya. Add a layer of noodles and coat with sauce. Spread with ratatouille and top with Daiya and some sauce. Layer with noodles. Spread with the rest of the ricotta mixture. Sprinkle with Daiya. Top with noodles. Use remaining sauce to completely cover the noodles. Sprinkle with more Daiya. Cover pan with foil.
You can refrigerate this up to two days, freeze for (probably no longer than) a month, or bake it immediately for an hour in a 350F oven. Remove foil during last 10 minutes of baking.