Step 1

Preheat the oven to 425 degrees F. Line three baking sheets with parchment paper. One one sheet, place all the grape tomatoes (left whole). Spread the remaining veggies out on two other sheets, but don’t crowd them. Drizzle each pan with some of the olive oil, cover with salt and pepper and toss well. Roast for 25 to 30 minutes. You want the tomatoes to be bursting.

Step 2

I like to combine all the veggies EXCEPT for the tomatoes into one bowl. This way I can reach for them to scatter in the lasagna. I also combine the grated cheese together. When layering, I like to add a handful of roasted tomatoes in each layer, but saved a bunch for topping. Same with the grated cheese: save some for topping. So with the veggies, sauce, ricotta and burrata, you will use it three times (divide into thirds). The tomatoes and grated cheese, 4 times, so have a 4th helping for the top.

Step 3

In a bowl, mix the ricotta, parmesan, basil, oregano, salt and pepper together. Spray a 9×13-inch baking dish with nonstick spray. Spoon about 1/2 cup of tomato sauce on the bottom of the baking dish and top with 3 lasagna noodles. Next, start your layers. Cover the sauce with a third of the roasted veggies. Drop spoonfuls of the ricotta mixture on top of the veggies, then pull apart one of the burrata balls and scatter it evenly over. Top with handfuls of the grated cheese. Add another few spoonfuls of marinara, then place 3 more lasagna noodles. You want to do this two more times for two more layers. I finish the last layer with a top layer of lasagna noodles, smothered in tomato sauce and the rest of the grated cheese. I like to add the leftover cherry tomatoes on top of that.

Step 4

Place the dish on a baking sheet. Turn the heat down in the oven to 400 degrees. Bake for 45 minutes, then remove and let sit for another 45 to 60 minutes before slicing.