Ina Garten Roasted Vegetable Lasagna

Ina Garten roasted vegetable lasagna takes 2 hours and roasted eggplant, zucchini and three cheeses to make a rich, bubbly one-dish dinner that slices cleanly. This make ahead weeknight dinner fits dinner parties, Sunday suppers and cozy holiday gatherings, since you assemble it the day before.

Roast the eggplant and zucchini before they ever touch the noodles, because that drives off the water that would otherwise flood the dish. Skip it and the lasagna turns soupy, and the layers slide apart on the plate.

Ina Garten had wrestled with watery vegetable lasagnas for years before she tried roasting the vegetables first and skipping the precooked noodles. The raw noodles soak in hot water for 15 minutes, then finish baking in the sauce, which gives her version its sturdy, sliceable layers.

Source: Make It Ahead (2014)

Ina Garten Roasted Vegetable Lasagna

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

10

servings

Prep time

45

minutes

Cooking time

1

hour 

40

minutes

Calories

520

kcal

Roasted eggplant and zucchini layer with herbed ricotta, goat cheese and sliced mozzarella between tender noodles and bright marinara. After an hour in the oven the top browns and bubbles, and the lasagna firms up enough to cut into neat squares.

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
  

Directions

• Roast the vegetables: Arrange 1 1/2 pounds sliced eggplant and 3/4 pound sliced zucchini on 3 parchment-lined sheet pans. Brush with all 2/3 cup olive oil, season with 1 tablespoon oregano, 1 tablespoon salt and 1 1/2 teaspoons pepper, then roast at 375°F for 25 minutes.
• Add the garlic: Sprinkle 1 tablespoon minced garlic over the vegetables and roast for another 5 minutes until cooked through. Then take them out and lower the oven to 350°F.
• Soak the noodles: Fill a very large bowl with hot tap water and add enough boiling water to reach 140°F. Soak 10 ounces of lasagna noodles one at a time for 15 minutes, swirling now and then so they don't stick, then drain.
• Make the cheese filling: Combine 16 ounces ricotta, 8 ounces goat cheese, 2 beaten eggs, 1/2 cup basil and 1/2 cup Parmesan in a mixer bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper, then mix on low speed with the paddle attachment until it comes together.
• Layer the lasagna: Spread 1 cup marinara in a 9 x 13-inch baking dish, then add a third of the vegetables and a layer of cut noodles. Top with a third of the mozzarella and dollops of a third of the ricotta mixture, then repeat twice, starting each time with marinara.
• Top and bake: Spread the last 1 1/2 cups marinara on top and sprinkle with the remaining 1/2 cup Parmesan. Set the dish on a parchment-lined sheet pan and bake for 60 to 70 minutes until browned and bubbly.
• Rest and serve: Let the lasagna rest for 10 minutes so the layers can set. Then cut it into squares and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this lasagna ahead of time?

Yes, and the recipe is built for it. Assemble it completely, then refrigerate for up to 1 day before baking. You can also freeze it for up to 3 months.

How do I bake it from frozen?

Defrost the lasagna in the fridge first, since a frozen block heats unevenly and the middle lags behind the edges. Then bake it as written, adding a few extra minutes if the center still feels cool.

Why soak the noodles instead of boiling them?

The 140°F soak softens the noodles just enough, and they finish cooking in the sauce as the lasagna bakes. That way they absorb extra moisture rather than adding to it, and you skip a pot of boiling water.

Can I use other vegetables?

Other vegetables like bell peppers or mushrooms can work, as long as you roast them first to drive off their water. Keep the slices thin and evenly sized so they cook through in the same time.

What's the biggest mistake with vegetable lasagna?

Skipping the roasting is the usual culprit, because raw or lightly cooked vegetables release water as the lasagna bakes. Roast them until they're cooked through and lightly browned, and the layers will stay firm.