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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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