6 noodle ratatouille Recipes

zucchini (about 8 oz. each), eggplant (about 1 lb.), green pepper, red pepper, olive oil, divided, sugar, divided, salt, divided, water, lasagna noodles (16 noodles), onion, chopped, italian plum tomatoes, dried thyme leaves, crushed, fontina (4 cups) or 1 lb mozzarella cheese, shredded (4 cups), parmesan cheese , for serving if desired

zucchini , thickly sliced lengthwise, roma tomatoes, halved, white onions, cut into wedges, red capsicum, quartered and seeded, yellow capsicum, quartered and seeded, garlic cloves, unpeeled, olive oil, fresh rosemary, sheets instant lasagna noodles

onion, thinly sliced, olive oil, garlic cloves, finely chopped, green bell pepper (seeded and cut into cubes), red bell pepper (seeded and cut into cubes), eggplant, cubed (no need to salt or peel if not too old), tomatoes, chopped (no need to peel), tomato puree (if not available use tomatoe sauce), red wine or 3 tbsp water, salt, pepper, freshly ground, pasta noodles, cheese, grated

ratatouille (can be leftover), marinara , tomato, salsa or spaghitti sauce; with or without meat (can be leftover), no-cook lasagna noodles, thick white sauce - including cottage or ricotta cheese, flour, milk and butter (can use leftovers), shredded cheddar or other sharp cheese (can be leftover)