Ratatouille and Vegit Lasagna

[This post was an experiment. First post using only phone photos and my android WordPress app.]

I made ratatouille for the first time today. Actually, I assembled it. The oven is preheating now. I have yet to see how it turns out or if my family will like it.

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This was not a fast and easy recipe. I can’t decide if I want my kids to love this because I want them to eat more vegetables or hate it so I’ll never have to make it again.

This particular Ratatouille recipe came from HERE. Check out her mouth watering photos of premium veggies. And then there’s my week old Publix veggies because I was going to make this last week and never got around to it…

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And my freakish ability to shoot a sliced vegetable across the counter just by slicing it…

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My canned petite tomato (no salt added) based sauce…

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And my vegetable stacking skills…

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My obvious over estimation of the proper size pan needed.

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I ran out of onions, tomatoes and eggplant so I decided to keep slicing the zucchini and yellow squash and make a pan of a family favorite, Vegit Lasagna.

(Vegit is a spice I found years ago and I order it in bulk from Amazon.)

Here’s the recipe if you want to give it a try:

First, spray the pan with Pam to prevent sticking. Then layer sliced zucchini and sprinkle on some Vegit.

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Then some shredded cheese…

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Then a layer of yellow squash sprinkled with Vegit…

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Topped with more shredded cheese…

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Repeat until you run out of veggies or they reach the height of your pan. I usually have a total of 4 layers.

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I found three leftover slices of zucchini. I won’t say how far away.
Bake at 350 for about an hour. The same time and temp recommended to bake the Ratatouille.

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We’ll be vegging out tonight.

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