Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.
This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.
It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉
Yield: Serves 10
- 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 2/3 cup extra-virgin olive oil
- 1 T dried oregano
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
- 16 ounces fresh whole-milk ricotta
- 10 ounces creamy garlic-and-herb goat cheese, at room temperature
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese, divided
- 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
- 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)
- Preheat the oven to 375°F preferably on convection roast.
- Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
- Brush them generously with the olive oil on both sides, using all of the oil.
- Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Roast for 25 minutes, rotating after 15 minutes.
- Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
- Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
- Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- 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 (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
- Repeat twice, starting with the marinara.
- Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
- Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
- Allow to rest for 10 minutes and serve hot.
Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.