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Make ratatouille, then use the leftovers to make 'the best vegetable lasagna ever'

Enjoy the best produce the season has to offer with classic ratatouille and creamy lasagna.
/ Source: TODAY

Sweet summer fruits may get the more attention, but when it comes to seasonal produce, warm-weather veggies are just as abundant in variety, versatility and fresh flavor. Elizabeth Heiskell, aka the Debutante Farmer, is making summer vegetables the focus of two delicious dishes: She shows us how to make classic French-style ratatouille and uses the leftovers in a comforting veggie lasagna with creamy béchamel sauce.

Ratatouille

Elizabeth Heiskell

A lot of people say they hate eggplant, but after they taste this delicious ratatouille, they are singing a different tune. I love proving people's palates wrong!

I absolutely adore a cream sauce — and this hearty, vegetable-filled lasagna has a thick layer of that decadent goodness. The cream sauce combined with the ratatouille and cheese makes for a showstopper of a recipe.

If you like those make-ahead recipes, you should also try these:

Al Roker's Vegetable Lasagna