Description
Barefoot Contessa’s roasted vegetable lasagna blends Mediterranean flavors with comfort-driven richness. Layers of caramelized zucchini, eggplant, and roasted tomatoes mingle with creamy ricotta and herbs, creating a wholesome dish you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 680 grams (1½ pounds) aubergine, unpeeled, sliced 6 millimeters (¼ inch) thick
- 340 grams (¾ pound) courgettes, unpeeled, sliced 6 millimeters (¼ inch) thick
Cheese and Eggs:
- 450 grams (16 ounces) whole-milk ricotta
- 225 grams (8 ounces) garlic & herb goat’s cheese, room temperature
- 2 extra-large eggs, lightly beaten
- 100 grams (1 cup) Parmesan cheese, grated (divided)
- 450 grams (1 pound) fresh mozzarella, thinly sliced
Seasonings and Sauces:
- 160 milliliters (⅔ cup) olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper
- 280 grams (10 ounces) lasagne sheets
- 15 grams (½ cup) fresh basil, chopped
- 1.1 liters (40 ounces) marinara sauce (such as Rao’s)
Instructions
- Prepare the oven by heating to 190°C (375°F). Cover three baking trays with parchment paper, ensuring vegetables can spread evenly.
- Slice aubergine and courgettes, then arrange them in a single layer on prepared trays. Generously coat with olive oil, using a pastry brush to ensure complete coverage on both sides.
- Season roasting vegetables with oregano, salt, and pepper. Place trays in preheated oven and roast for 25 minutes until edges start to caramelize.
- Sprinkle minced garlic over roasted vegetables and continue cooking for an additional 5 minutes. Remove from oven and lower temperature to 175°C (350°F).
- Create a water bath in a large bowl by mixing hot tap water with boiling water to reach 60°C (140°F). Submerge lasagne sheets, gently swirling to prevent sticking, and let soak for 15 minutes.
- In a mixing bowl, combine ricotta cheese, goat’s cheese, eggs, chopped basil, grated Parmesan, salt, and black pepper. Blend ingredients thoroughly using a low-speed mixer.
- Coat the bottom of a 23×33cm (9×13-inch) baking dish with marinara sauce, creating an even base layer.
- Begin layering lasagna by alternating roasted vegetables, softened lasagne sheets, and ricotta mixture. Repeat layers, ensuring each section is evenly distributed.
- Top the final layer with remaining marinara sauce and sprinkle additional Parmesan cheese for extra flavor.
- Place baking dish on a parchment-lined tray to catch any potential drips and bake for 60-70 minutes until surface turns golden brown and edges become crispy.
- Remove from oven and allow lasagna to rest for 10 minutes, enabling flavors to settle and making serving easier.
- Slice and serve hot, garnishing with fresh basil leaves if desired.
Notes
- Savour every bite by roasting vegetables until they caramelize, releasing deep, rich flavors that transform the entire dish.
- Skip boiling pasta sheets by using no-boil varieties, which absorb sauce beautifully and save precious preparation time.
- Customize your lasagne’s architecture by trimming sheets precisely, creating uniform layers that promise perfect texture in every forkful.
- Whip ricotta and goat’s cheese together until silky smooth, guaranteeing a luxurious, creamy filling that melts in your mouth.
- Meal planning becomes effortless with this make-ahead wonder; assemble the night before and bake when hunger strikes, letting convenience meet deliciousness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 652
- Sugar: 11.0g
- Sodium: 1,080mg
- Fat: 41.6g
- Saturated Fat: 17.6g
- Carbohydrates: 39.1g
- Fiber: 5.9g
- Protein: 31.5g