INA GARTEN’S ROASTED VEGETABLE LASAGNA RECIPE
This
recipe uses the genius idea of roasting all of the vegetables in this lasagna
filling, as well as using no-boil lasagna noodles, to remove the excess liquid
that often makes a vegetable lasagna too watery. Perfect !
Servings : 10
INGREDIENTS
·
1
1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4-inch thick
·
3/4
pound zucchini, unpeeled, sliced lengthwise 1/4-inch thick
·
2/3
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
·
1/2
cup chopped fresh basil leaves, lightly packed
·
1
cup freshly grated Parmesan cheese, divided
·
4
1/2 cups good bottled marinara sauce, such as Rao's (40 ounces)
·
1
pound lightly salted fresh mozzarella, very thinly sliced
INSTRUCTIONS
1. Preheat
the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3
sheet pans lined with parchment paper. Brush them generously with the olive oil
on both sides, using all of the oil. Sprinkle with the oregano (I crush it in
my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper. Roast for 25 minutes,
sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes,
until the vegetables are cooked through. Remove from the oven and lower the
temperature to 350°F.
2 Meanwhile,
fill a very large bowl with the hottest tap water and add enough boiling water
to bring the temperature to 140°F. One at a time, place the noodles in the
water and soak them for 15 minutes, swirling occasionally so they don’t stick
together. Drain and slide the noodles around again.
3.
Combine
the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons
salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the
paddle attachment and mix on low speed.
4. Spread
1 cup of the marinara in a 9×13×2-inch baking dish. Arrange a third of the
vegetables on top, then a layer of the noodles (cut to fit), a third of the
mozzarella, and a third of the ricotta mixture in large dollops between the
mozzarella. Repeat twice, starting with the marinara. Spread the last 1 1/2
cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
5.
Place
the dish on a sheet pan lined with parchment paper and bake for 60 to 70
minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes
and serve hot.
NOTES
·
Make-Ahead:
Assemble the lasagna completely and refrigerate for up to 1 day or freeze for
up to 3 months. Defrost (if necessary) and bake before dinner.
Recipe from the Book! Make It Ahead: A
Barefoot Contessa Cookbook by Ina Garten
( Thekitch)
Delicious Food Recipes
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