Fresh Herb & Garden Veggie Lasagna Recipe by Barefoot Contessa

Layers of vibrant, roasted vegetables mingle deliciously in this Barefoot Contessa roasted vegetable lasagna recipe that promises a hearty and colorful meal.

Fresh seasonal produce becomes the star of this comforting dish, creating a symphony of flavors and textures.

Eggplant, zucchini, and bell peppers caramelize beautifully when roasted, infusing each bite with rich, smoky notes.

Delicate sheets of pasta embrace the vegetables, while creamy ricotta and melted mozzarella bind everything together in a mouthwatering embrace.

Herbs like basil and thyme add a subtle, aromatic depth that elevates this classic Italian-inspired creation.

The recipe strikes a perfect balance between rustic charm and elegant sophistication, making it ideal for both weeknight dinners and special gatherings.

Pro Tips for Barefoot Contessa Roasted Vegetable Lasagna

• Slice vegetables uniformly to ensure even cooking and perfect caramelization, preventing soggy or undercooked sections.
• Replace goat's cheese with ricotta or mozzarella for a milder flavor profile, allowing more flexibility for different taste preferences.
• Prepare the entire lasagna up to 24 hours in advance, storing covered in the refrigerator and baking when ready to serve, which enhances flavor development.
• Substitute traditional lasagna sheets with zucchini ribbons or gluten-free pasta sheets to accommodate dietary restrictions without compromising taste.
• Experiment with fresh herbs like thyme, rosemary, or sage to elevate the vegetable roasting process, adding complex and aromatic layers to the dish.

Serving Ideas for Barefoot Contessa Roasted Vegetable Lasagna

• Pair with Fresh Salad: Complement the rich, cheesy lasagna with a crisp green salad dressed in a light vinaigrette. The fresh, tangy salad will balance the hearty, warm flavors of the roasted vegetable lasagna.
• Garnish with Herbs: Sprinkle freshly chopped basil or parsley on top just before serving. These vibrant green herbs will add a burst of color and a fragrant, fresh touch to the dish.
• Wine Pairing Delight: Serve with a medium-bodied red wine like Chianti or Sangiovese. The wine's acidity will cut through the richness of the cheese and enhance the roasted vegetable flavors.
• Bread on the Side: Offer warm, crusty Italian bread or garlic bread to soak up the delicious marinara sauce. This adds an extra layer of comfort and allows guests to enjoy every last bit of the flavorful sauce.

Storage and Planning for Barefoot Contessa Roasted Vegetable Lasagna

• Batch Cook Smartly: Prepare multiple lasagna portions in advance and store them in individual freezer-safe containers for quick weeknight meals. Each container can last up to 3 months when properly sealed.
• Refrigerate with Care: Store leftover lasagna in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the best flavor and texture when reheated gently.
• Reheat Gently: Warm individual slices in the microwave at 50% power for 2-3 minutes or place in a preheated oven at 165°C (325°F) covered with foil for 15-20 minutes until heated through. Add a splash of marinara sauce to maintain moisture.
• Freeze for Future Meals: Wrap uncut lasagna tightly in plastic wrap and aluminum foil before freezing. Label with the date and contents. Thaw overnight in the refrigerator before reheating to maintain its delicious layered structure.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Calories: 460 kcal

Servings: 8

Ingredients in Barefoot Contessa Roasted Vegetable Lasagna

• Aubergine: Creamy and meaty vegetable that absorbs flavors beautifully, choose firm and glossy ones with no soft spots.
• Courgettes: Mild and tender vegetable that adds moisture, select smaller ones for sweeter taste and fewer seeds.
• Olive Oil: Essential for roasting, helps vegetables caramelize and develop rich flavors, use extra virgin for best taste.
• Oregano: Classic Mediterranean herb that enhances vegetable earthiness, opt for dried for consistent flavor.
• Garlic: Aromatic ingredient that deepens vegetable complexity, choose fresh cloves for most potent taste.

• Ricotta: Creamy base that provides smooth texture, select whole milk variety for richer consistency.
• Goat's Cheese: Tangy element that adds sophisticated flavor, look for soft, fresh options.
• Eggs: Crucial binding agent that helps hold layers together, use fresh room temperature eggs.
• Parmesan: Sharp, salty cheese that adds depth, choose freshly grated for best melting quality.
• Basil: Fragrant herb that brings fresh brightness, select vibrant green leaves.

• Marinara Sauce: Classic tomato base that provides moisture and flavor, choose high-quality jarred or homemade sauce.
• Lasagne Sheets: Structural component that creates layers, select fresh or no-boil sheets for convenience.
• Salt and Pepper: Essential seasoning that enhances overall dish flavor, use freshly ground black pepper.

Kitchen Tools for Barefoot Contessa Roasted Vegetable Lasagna

• Baking Trays: Large, flat metal sheets for roasting vegetables evenly.
• Parchment Paper: Non-stick liner for easy vegetable roasting and clean-up.
• Large Bowl: For soaking lasagne sheets in hot water.
• Mixing Bowl: To blend ricotta mixture ingredients smoothly.
• 23×33cm (9×13-inch) Baking Dish: Perfect size for layering lasagna.
• Whisk or Electric Mixer: To combine ricotta mixture ingredients thoroughly.
• Pastry Brush: For generously coating vegetables with olive oil.
• Sharp Knife: To slice and prepare vegetables.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Instructions to Make Barefoot Contessa Roasted Vegetable Lasagna

Veggie Comfort Lasagna

• Vegetable Transformation

Slice aubergine and courgettes into delicate strips. Spread them across baking trays, generously coating with olive oil. Sprinkle with aromatic herbs and seasoning. Roast until edges turn golden and crispy, infusing deep flavors into each vegetable slice.

• Cheese Symphony

Blend creamy ricotta with tangy goat’s cheese. Add fresh basil leaves, whisked eggs, and a touch of grated Parmesan. Mix until the texture becomes smooth and velvety, creating a rich foundation for the lasagna.

• Layering Magic

Select a spacious baking dish. Start with a generous spread of marinara sauce. Create alternating layers of soft lasagne sheets, roasted vegetables, and the luxurious cheese mixture. Repeat until the dish is beautifully filled, ending with a sprinkle of Parmesan on top.

• Oven Embrace

Place the lasagna in a preheated oven. Allow the dish to bake slowly, letting flavors meld and develop. Watch as the top turns a beautiful golden brown and edges become wonderfully crispy.

• Resting and Serving

Remove from the oven and let the lasagna rest. This allows the layers to settle and makes serving easier. Cut into generous portions and enjoy the warm, comforting flavors of this vegetable-packed dish.

Irresistible Barefoot Contessa Roasted Vegetable Lasagna Recipe

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• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Barefoot Contessa’s roasted vegetable lasagna combines layers of Mediterranean-inspired vegetables with ricotta and parmesan cheeses. Hearty and satisfying, this dish brings robust flavors you’ll savor with each comforting bite.

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Ingredients

Scale 1x2x3x

• 160 ml (⅔ cup) olive oil
• 1.1 L (40 oz) marinara sauce (such as Rao’s)
• 680 g (1½ lbs) aubergine, unpeeled, sliced 6 mm (¼ inch) thick
• 340 g (¾ lb) courgettes, unpeeled, sliced 6 mm (¼ inch) thick
• 280 g (10 oz) lasagne sheets
• 450 g (16 oz) whole-milk ricotta
• 450 g (1 lb) fresh mozzarella, thinly sliced
• 225 g (8 oz) garlic & herb goat’s cheese, room temperature
• 100 g (1 cup) Parmesan cheese, grated (divided)
• 2 extra-large eggs, lightly beaten
• 15 g (½ cup) fresh basil, chopped
• 1 tbsp dried oregano
• 1 tbsp minced garlic (3 cloves)
• 1 tbsp kosher salt
• 1½ tsp black pepper

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Instructions

1. Vegetable Preparation: Preheat oven to 190°C (375°F). Slice aubergine and courgettes into uniform pieces, arranging them on parchment-lined baking trays. Brush generously with olive oil, ensuring complete coverage, and season with oregano, salt, and pepper.
2. Roasting Process: Roast vegetables for 25-30 minutes until edges caramelize. Sprinkle minced garlic over the vegetables during the final 5 minutes. Reduce oven temperature to 175°C (350°F) after roasting.
3. Pasta Preparation: Create a warm water bath at 60°C (140°F). Submerge lasagne sheets, gently swirling to prevent sticking, and soak for 15 minutes to soften.
4. Cheese Mixture: Combine ricotta, goat’s cheese, eggs, chopped basil, Parmesan, salt, and black pepper in a mixing bowl. Blend thoroughly using a low-speed mixer until ingredients are well incorporated.
5. Layering Technique: Coat a 23×33cm (9×13-inch) baking dish with marinara sauce. Create alternating layers of roasted vegetables, softened lasagne sheets, and ricotta mixture, ensuring even distribution and complete coverage.
6. Final Touches: Top the final layer with remaining marinara sauce and sprinkle additional Parmesan cheese. Place the baking dish on a parchment-lined tray to catch potential drips.
7. Baking and Serving: Bake for 60-70 minutes until the surface turns golden brown and edges become crispy. Remove from oven and let rest for 10 minutes to allow flavors to settle. Slice and serve hot, optionally garnishing with fresh basil leaves.

Notes

• Prep Veggies Strategically: Slice aubergine and courgettes uniformly to ensure even roasting and consistent texture throughout the lasagna.
• Master Water Bath Technique: Precisely control water temperature and gently swirl lasagne sheets to prevent sticking and achieve perfect pasta softness.
• Layer with Precision: Create even, balanced layers of roasted vegetables, pasta, and cheese mixture to guarantee a harmonious blend of flavors in every bite.
• Rest and Settle: Allow lasagna to rest after baking, which helps ingredients meld together and makes cutting and serving much easier and more aesthetically pleasing.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 460
• Sugar: 8 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 100 mg