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ina garten vegetable lasagna

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 9x13-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.