Have you ever made a vegetable lasagna only to end up with a watery, bland dish that leaves everyone unimpressed? That’s a common problem, but here’s the good news: Ina Garten’s vegetable lasagna promises to change the game. With her ingenious techniques, she tackles these issues head-on, creating a dish that’s hearty, flavorful, and anything but ordinary. This article will prove how her recipe elevates vegetable lasagna into a crowd-pleasing masterpiece, and we’ll guide you step-by-step so you can make it effortlessly. Let’s dive in and discover the secrets behind this ultimate comfort food!

What Makes Ina Garten’s Vegetable Lasagna Special?

The genius of this recipe lies in two key techniques:

Roasting the Vegetables: Instead of sautéing or steaming, Ina roasts the eggplant and zucchini. This step not only removes excess moisture but also intensifies the natural flavors of the vegetables, resulting in a richer, meatier taste.
- Vegetables like eggplant and zucchini are sliced lengthwise (about ¼-inch thick) and roasted with olive oil, oregano, garlic, salt, and pepper. Roasting at 375°F ensures they cook evenly and develop a tender yet firm texture.
Using No-Boil Lasagna Noodles: These noodles absorb moisture from the sauce and vegetables during baking, eliminating the need for pre-cooking and reducing the risk of a watery lasagna.

Key Ingredients and Substitutions

Eggplant and Zucchini: These form the base of the dish. Feel free to substitute with roasted bell peppers, mushrooms, or even butternut squash for variety.
Ricotta and Goat Cheese: Creamy ricotta paired with herbed goat cheese adds tanginess and richness. If goat cheese isn’t your preference, substitute with cream cheese or mascarpone.
Marinara Sauce: Ina recommends high-quality bottled marinara like Rao’s for consistency and flavor. You can also use homemade marinara if time allows.
Fresh Mozzarella: Thinly sliced mozzarella creates gooey, melty layers. For a smokier flavor, try smoked mozzarella.
Parmesan Cheese: This adds a salty, nutty finish. Always use freshly grated Parmesan for the best taste.

How to Make Ina Garten’s Vegetable Lasagna

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Ingredients

1½ pounds eggplant sliced lengthwise (¼-inch thick)
¾ pound zucchini sliced lengthwise (¼-inch thick)
2/3 cup extra-virgin olive oil
1 tablespoon dried oregano
5 cloves garlic minced
12-14 ounces no-boil lasagna noodles
16 ounces fresh whole-milk ricotta
10 ounces creamy garlic-and-herb goat cheese
2 large eggs lightly beaten
½ cup fresh basil leaves chopped
1 cup freshly grated Parmesan cheese divided
4½ cups bottled marinara sauce
1 pound fresh mozzarella thinly sliced
Kosher salt and freshly ground black pepper to taste

Instructions

Prepare the Vegetables: Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on parchment-lined baking sheets. Brush with olive oil and season with oregano, salt, and pepper. Roast for 25 minutes, sprinkle with garlic, and roast for another 5 minutes.
Mix the Cheese Filling: In a mixing bowl, combine ricotta, goat cheese, eggs, basil, ½ cup Parmesan, salt, and pepper. Mix until smooth.
Assemble the Lasagna: Lower the oven temperature to 350°F. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer a third of the roasted vegetables, followed by noodles, mozzarella, and dollops of the ricotta mixture. Repeat twice, ending with marinara and Parmesan on top.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30-35 minutes, until bubbly and golden. Let rest for 10 minutes before serving.

Tips for Perfect Vegetable Lasagna

Prevent Stickiness: If using no-boil noodles, ensure they’re well-coated in sauce to soften properly.
Customize the Vegetables: Add layers of spinach, kale, or roasted mushrooms for extra texture and flavor.
Make It Ahead: Assemble the lasagna and refrigerate for up to 1 day or freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutritional Information (Per Serving):

Discover more of Ina Garten’s comfort food recipes, including her perfectly simple Thanksgiving stuffing.

Calories: 652
Protein: 32g
Carbohydrates: 39g
Fat: 38g
Fiber: 6g

Why It’s the Perfect Crowd-Pleaser

This lasagna is not just for vegetarians. The rich, cheesy layers and robust roasted vegetables create a dish that even meat lovers will enjoy. Pair it with a simple green salad and crusty bread for a complete meal.

Frequently Asked Questions

Love Ina’s vegetable lasagna? Experience a unique twist with Ottolenghi’s butternut squash version that brings Middle Eastern flavors to this Italian classic.

1. Can I use other types of cheese?

Yes, you can substitute goat cheese with cream cheese or feta, and mozzarella with provolone or fontina for a different flavor profile.

2. How do I avoid watery lasagna?

Roasting the vegetables and using no-boil noodles are key. Avoid using wet mozzarella or ricotta straight from the fridge; drain them well if needed.

3. Can I make this gluten-free?

Absolutely! Use gluten-free lasagna noodles and ensure your marinara sauce is gluten-free.

4. What side dishes pair well with this lasagna?

A fresh arugula salad with lemon vinaigrette, garlic bread, or roasted Brussels sprouts are excellent accompaniments.

With these tips and Ina Garten’s foolproof recipe, you can create a vegetable lasagna that’s comforting, flavorful, and sure to impress your guests. Happy cooking!