Description
Ina Garten’s vegetable lasagna brings Mediterranean warmth and comfort to classic Italian cuisine. Rich layers of roasted vegetables, creamy ricotta, and golden-melted mozzarella create a delightful harmony that will transport your palate straight to a sunlit Italian kitchen.
Ingredients
Scale
Main Vegetables:
- 1 ½ pounds (680 grams) eggplant, unpeeled, sliced lengthwise ¼-inch thick
- ¾ pound (340 grams) zucchini, unpeeled, sliced lengthwise ¼-inch thick
Cheeses and Dairy:
- 16 ounces (454 grams) fresh whole-milk ricotta
- 8 ounces (227 grams) creamy garlic-and-herb goat cheese, at room temperature
- 1 cup (100 grams) freshly grated Parmesan cheese
- 1 pound (454 grams) lightly salted fresh mozzarella, very thinly sliced
- 2 extra-large eggs, lightly beaten
Sauce, Pasta, and Seasonings:
- 4 ½ cups (1.1 liters) bottled marinara sauce, such as Rao’s
- 10 ounces (283 grams) lasagna noodles, such as De Cecco
- ⅔ cup (160 milliliters) good olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic (3 cloves)
- ½ cup (20 grams) chopped fresh basil leaves, lightly packed
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 375°F (190°C) and prepare two parchment-lined baking sheets for roasting vegetables.
- Slice eggplant and zucchini into uniform thin pieces to ensure even cooking and consistent texture.
- Drizzle olive oil generously over the vegetable slices, ensuring complete coverage for optimal caramelization.
- Sprinkle dried oregano, kosher salt, and freshly ground black pepper across the vegetables to enhance their natural flavors.
- Roast the seasoned vegetables in the preheated oven for 25 minutes until they start to soften and develop golden edges.
- Add minced garlic to the roasting vegetables and continue cooking for an additional 5 minutes to release aromatic flavors.
- Reduce oven temperature to 350°F (175°C) in preparation for lasagna assembly.
- Submerge lasagna noodles in hot water for 15 minutes to soften, then carefully drain and set aside.
- Create a creamy cheese mixture by combining ricotta cheese, crumbled goat cheese, beaten eggs, chopped fresh basil, grated Parmesan, salt, and black pepper.
- Begin layering the lasagna in a deep baking dish, starting with a thin spread of marinara sauce as the base.
- Alternate layers of roasted vegetables, softened noodles, shredded mozzarella, and the prepared cheese mixture.
- Repeat layering process two times, ensuring even distribution of ingredients.
- Finish the top layer with remaining marinara sauce and a sprinkle of Parmesan cheese.
- Bake the lasagna for 60-70 minutes until the top is golden and bubbly.
- Allow the lasagna to rest for 10 minutes after removing from the oven to help it set and make serving easier.
Notes
- Slice root vegetables uniformly to guarantee consistent caramelization and crispy edges during roasting.
- Select premium seasonal produce from local farmers markets for maximum taste and nutritional value.
- Allow baked lasagna to settle for 10-15 minutes after removing from oven, enabling layers to set and making cutting cleaner and more precise.
- Experiment with herb combinations like fresh thyme and rosemary to elevate vegetable roasting complexity.
- Store leftover roasted vegetables in airtight containers for quick meal prep during busy weekdays.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg