Ina Garten’s Roasted Vegetable Lasagna

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)
  1. Preheat the oven to 375°F preferably on convection roast.
  2. 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.)
  3. Brush them generously with the olive oil on both sides, using all of the oil.
  4. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  5. Roast for 25 minutes, rotating after 15 minutes.
  6. Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
  7. Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
  8. 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.
  9. Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
  10. 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.
  11. Repeat twice, starting with the marinara.
  12. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
  13. Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
  14. Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
  15. 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.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Ina Garten’s Roasted Vegetable Lasagna

  1. Sheree

    Ina’s recipes are always crowd-pleasers and, if you follow her recipes, you’ll produce a great dish. If I buy friends who say they can’t cook one of her cookery books, they’re pleasantly surprised to discover they can cook.

  2. Mom

    I finally found a perfect vegetarian recipe to serve when Dan and
    Larissa come to see us. Yummy
    dish. Thanks Josette.

  3. Mom

    What brand of the goat cheese did you use?

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