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Roasted Vegetable Lasagna

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This Roasted Vegetable Lasagna is a hearty, flavorful dish made with roasted eggplant, zucchini, creamy ricotta, goat cheese, and melty mozzarella. Perfect for family dinners or a crowd, it’s a vegetarian comfort food masterpiece.

Ingredients

1 ½ 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

1 tablespoon minced garlic (about 3 cloves)

10 ounces lasagna noodles (such as 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

4 ½ cups good bottled marinara sauce (such as Rao’s)

1 pound lightly salted fresh mozzarella, very thinly sliced

Instructions

  1. Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with olive oil on both sides, using all the oil. Sprinkle with oregano, 1 tablespoon salt, and 1 ½ teaspoons pepper. Roast for 25 minutes. Sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are tender. Remove from the oven and lower the temperature to 350°F.
  2. Meanwhile, fill a large bowl with the hottest tap water, then add enough boiling water to bring the temperature to 140°F. Soak the lasagna noodles one at a time for 15 minutes, swirling occasionally to prevent sticking. Drain the noodles and set them aside.
  3. Combine the ricotta, goat cheese, eggs, basil, ½ cup of Parmesan, 1 ½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well combined.
  4. Spread 1 cup of marinara sauce in the bottom of a 9×13×2-inch baking dish. Layer a third of the roasted vegetables on top, then add a layer of noodles (cut to fit). Spread a third of the mozzarella on top, followed by a third of the ricotta mixture in large dollops. Repeat twice, starting with marinara sauce. For the final layer, spread the last 1 ½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan.
  5. Place the dish on a sheet pan lined with parchment paper and bake for 60–70 minutes, until the lasagna is browned and bubbly. Let the lasagna rest for 10 minutes before serving.

Notes

Swap in other vegetables like mushrooms, bell peppers, or spinach if you prefer different flavors or textures.

Use a mix of mozzarella and provolone for a different cheese blend.

For a gluten-free version, use gluten-free lasagna noodles.

For a vegan version, replace the ricotta and mozzarella with vegan cheese and use an egg substitute.

Nutrition

Find it online: https://chocolatecoveredamy.com/roasted-vegetable-lasagna/