Ratatouille + Pasta = Awesome Dinner

Summer is officially over but the squash plants don't seem to realize it ... and there are only so many ways you can eat zucchini, yellow squash and eggplant before the dishes all taste alike. Fortunately, I had some leftover marinara sauce and lasagna noodles on hand. And once the ratatouille is made, this dish goes together very quickly. 

• RATATOUILLE LASAGNA
• 1 small eggplant
• 2 zucchinis
• 1 red or yellow pepper
• 2 large ripe tomatoes
• 2 tbsp olive oil
• 1 Tbsp dried basil or 1/2 cup fresh
• 1 medium onion, peeled and thinly sliced
• 3 garlic cloves, peeled and crushed
• 1 tbsp red wine vinegar
• 1 tsp agave nectar
• 2 small yellow squash
• 1/2 cup pureed cannellini beans
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp dried italian seasoning blend
• 1 cup prepared marinara sauce
• 12 lasagna noodles

Chop onion and mince garlic. Saute over medium heat until softened. Add chopped yellow or red pepper. Peel eggplant and chop coarsely. Remove ends of zucchini and chop coarsely. Add to pan. Saute until slightly browned. Chop tomatoes, adding to pan. Stir in seasonings, tomatoes, vinegar and agave. Simmer until vegetables are tender crisp, adding water if needed. 

Meanwhile, chop yellow squash and steam until soft. Mash cooked squash in bowl. Add beans and nutritional yeast. Set aside. 

Cook noodles according to package directions. Spread thin layer of marinara in bottom of deep baking dish. Top with a layer of noodles, followed by a layer of the eggplant mixture. Spread half the yellow squash mixture over eggplant and top with noodles. Repeat layers. Top with marinara sauce.

Bake for half an hour at 350 degrees until sides bubble and casserole is firm.