Cooked - Ina Garten Vegetable Lasagna

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Ina Garten Vegetable Lasagna

8.0

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 (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 (40 ounces)

1 pound lightly salted fresh mozzarella, very thinly sliced

Preheat oven to 375°F.
Arrange eggplant and zucchini on parchment-lined sheet pans.
Brush vegetables with olive oil, and sprinkle with oregano, salt, and pepper.
Roast at 375°F for 25 minutes, then add garlic and roast for 5 more minutes.
Lower oven temperature to 350°F.
Soak noodles in hot water for 15 minutes, and drain.
Mix ricotta, goat cheese, eggs, basil, Parmesan, salt, and pepper.
Layer marinara, vegetables, noodles, mozzarella, ricotta mixture, repeat twice, top with marinara and Parmesan. Bake at 350°F for 60-70 minutes, rest 10 minutes before serving.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 77 weeks ago

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