Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: 1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick; ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick; ⅔ cup good olive oil; 1 tablespoon dried oregano; Kosher salt and freshly ground black pepper; 1 tablespoon minced garlic (3 cloves); 10 ounces lasagna noodles, such as De Cecco; 16 ounces fresh whole-milk ricotta; 8 ounces creamy garlic and herb goat cheese, at room temperature; 2 extra-large eggs, lightly beaten; ½ cup chopped fresh basil leaves, lightly packed; 1 cup freshly grated Parmesan cheese, divided; 4½ cups good bottled marinara sauce, such as Rao’s (40 ounces); 1 pound lightly salted fresh mozzarella, very thinly sliced

Instructions

1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick ⅔ cup good olive oil 1 tablespoon

Updated at: Thu, 21 Nov 2024 16:10:30 GMT