Roasted Vegetable Lasagna. New Music From The Porchistas.

If you’re a vegetarian or just love a lasagna packed with veggies, then you’ll enjoy this rockin’ recipe for Roasted Vegetable Lasagna. Layers of roasted eggplant and zucchini are layered with a rich herbed ricotta-goat cheese filling, marinara, noodles, fresh mozzarella, basil and Parmesan. Bueno.

Roasted Vegetable Lasagna

Ingredients:

1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick
¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
⅔ cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
3 cloves minced garlic
10 ounces lasagna noodles (Ina suggests De Cecco)
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic and herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
½ cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
40 ounces marinara sauce (Ina suggests Rao’s)
1 pound lightly salted fresh mozzarella, thinly sliced

Directions:

1. Preheat oven to 375℉.

2. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush with the olive oil on both sides, using all of the oil. Sprinkle with the oregano, 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350℉.

3. Meanwhile, fill a very large bowl with very hot tap water and add enough boiling water to bring the temperature to 140℉. (I didn’t actually take the temperature of the water…I just had it steaming.) One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally to avoid sticking together. Drain the noodles and separate them.

4. Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt (I omitted this), and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

5. Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large spoonfuls between the mozzarella. Repeat twice, starting with the marinara.

6. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.

7. Place the baking dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

Serves 10

Recipe from Make It Ahead by Ina Garten