If it contains veggies, it is totally healthy and nutritious, even if “it” is a cheesy delicious lasagna…right? YOLO. I was in the mood for a project on Sunday night (a food related project, obvi) and coincidentally very in the mood for lasagna. So, I was thrilled to find Ina Garten’s recipe for roasted vegetable lasagna on Barefoot Contessa.
It’s not NOT time consuming, but there are a few shortcuts I’ll include in the instructions. And the quality of ingredients makes a huge difference, so buy the good stuff. You’ll have leftovers for like a week, so it’s basically an investment. The veggies in this recipe are zucchini and eggplant, but you could easily add in mushrooms. Next time I make it, I’ll be adding some spinach!
I’m putting this recipe on my list of “things to feed a crowd with” because like the other recipes on that list (primarily enchiladas), you can assemble it ahead of time and just pop it in the oven whenever you’re ready! Great success.
- 1 1/2 lbs eggplant, unpeeled, sliced lengthwise ¼ inch thick
- 3/4 lb zucchini, unpeeled, sliced lengthwise ¼ inch thick (I used a mandoline and they were a little bit thinner, but I liked)
- 2/3 cup EVOO
- 10 oz lasagna noodles
- 16 oz fresh whole milk ricotta
- 8 oz creamy garlic and herb goat cheese, at room temperature (I left this out)
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves
- 1 cup freshly grated parmesan cheese
- 4 1/2 cups good bottled marinara sauce, such as Rao’s (this calls for a 40 oz jar, but you can make a 32 oz jar work in a pinch!)
- 1 lb lightly salted fresh mozzarella, very thinly sliced
- 1 tbsp dried oregano
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- Preheat oven to 375ºF. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush generously olive oil on both sides. Sprinkle with oregano, salt and pepper. Roast for 25 minutes (15-20 if you used the mandoline). Sprinkle garlic evenly on the vegetables, and roast for another 5 minutes or until the vegetables are cooked through. Remove from oven and lower the temperature to 350ºF.
- Meanwhile, fill a very large bowl with hot water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again. (You can also cook the noodles without pre-boiling, or check out the package directions).
- Combine the ricotta, goat cheese if you’re using it, eggs, basil, ½ cup of the parmesan, salt and pepper. Mix well.
- Assemble! Spread 1 cup of 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 ricotta mixture, and a third of the mozzarella. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining parmesan. Bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.