Ina Garten's Roasted Vegetable Lasagna - Plan to Eat

Name: Ina Garten's Roasted Vegetable Lasagna - Plan to Eat
Ingredients: Ingredients Original Ingredients = Serves 10 Scaled Ingredients = Serves 10 Display units in Metric Serves Change Yields Serves 10 originally Serves 10 1 1⁄2poundseggplant unpeeled, sliced lengthwise 1/4-inch thick3⁄4poundzucchini unpeeled, sliced lengthwise 1/4-inch thick2⁄3cupgood olive oil 1tablespoondried oregano Kosher salt and freshly ground black pepper 1tablespoonminced garlic (3 cloves)10ounceslasagna noodles such as De Cecco16ouncesfresh whole-milk ricotta 8ouncescreamy garlic-and-herb goat cheese at room temperature2extra-large eggs lightly beaten1⁄2cupchopped fresh basil leaves lightly packed1cupfreshly grated Parmesan cheese divided4 1⁄2cupsgood bottled marinara sauce such as Rao's (40 ounces)1poundlightly salted fresh mozzarella very thinly sliced Save; 1 1⁄2poundseggplant unpeeled, sliced lengthwise 1/4-inch thick3⁄4poundzucchini unpeeled, sliced lengthwise 1/4-inch thick2⁄3cupgood olive oil 1tablespoondried oregano Kosher salt and freshly ground black pepper 1tablespoonminced garlic (3 cloves)10ounceslasagna noodles such as De Cecco16ouncesfresh whole-milk ricotta 8ouncescreamy garlic-and-herb goat cheese at room temperature2extra-large eggs lightly beaten1⁄2cupchopped fresh basil leaves lightly packed1cupfreshly grated Parmesan cheese divided4 1⁄2cupsgood bottled marinara sauce such as Rao's (40 ounces)1poundlightly salted fresh mozzarella very thinly sliced

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Ina Garten's Roasted Vegetable Lasagna - Plan to Eat

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Ingredients Original Ingredients = Serves 10 Scaled Ingredients = Serves 10 Display units in Metric Serves Change Yields Serves 10 originally Serves 10 1 1⁄2poundseggplant unpeeled, sliced lengthwise 1/4-inch thick3⁄4poundzucchini unpeeled, sliced lengthwise 1/4-inch thick2⁄3cupgood olive oil 1tablespoondried oregano Kosher salt and freshly ground black pepper 1tablespoonminced garlic (3 cloves)10ounceslasagna noodles such as De Cecco16ouncesfresh whole-milk ricotta 8ouncescreamy garlic-and-herb goat cheese at room temperature2extra-large eggs lightly beaten1⁄2cupchopped fresh basil leaves lightly packed1cupfreshly grated Parmesan cheese divided4 1⁄2cupsgood bottled marinara sauce such as Rao's (40 ounces)1poundlightly salted fresh mozzarella very thinly sliced Save1 1⁄2poundseggplant unpeeled, sliced lengthwise 1/4-inch thick3⁄4poundzucchini unpeeled, sliced lengthwise 1/4-inch thick2⁄3cupgood olive oil 1tablespoondried oregano Kosher salt and freshly ground black pepper 1tablespoonminced garlic (3 cloves)10ounceslasagna noodles such as De Cecco16ouncesfresh whole-milk ricotta 8ouncescreamy garlic-and-herb goat cheese at room temperature2extra-large eggs lightly beaten1⁄2cupchopped fresh basil leaves lightly packed1cupfreshly grated Parmesan cheese divided4 1⁄2cupsgood bottled marinara sauce such as Rao's (40 ounces)1poundlightly salted fresh mozzarella very thinly sliced

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Instructions

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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 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, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350°F.Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140°F. 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.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 (cut to fit), a third of the mozzarella, 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 and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.Recipe NotesMake-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.