Description
Ina Garten’s vegetable lasagna brings layers of Mediterranean-inspired comfort to classic Italian cuisine. Garden-fresh ingredients and creamy ricotta create a satisfying meatless meal perfect for sharing with friends.
Ingredients
Scale
- 2 extra-large eggs, lightly beaten
- 1 tbsp dried oregano
- 1 tbsp minced garlic (3 cloves)
- ½ cup (20 grams) chopped fresh basil leaves, lightly packed
- ⅔ cup (160 milliliters / 5.4 fl oz) good olive oil
- 4 ½ cups (1.1 liters / 37 fl oz) bottled marinara sauce, such as Rao’s
- 10 oz (283 grams) lasagna noodles, such as De Cecco
- 1 ½ lb (680 grams) eggplant, unpeeled, sliced lengthwise ¼-inch thick
- ¾ lb (340 grams) zucchini, unpeeled, sliced lengthwise ¼-inch thick
- 16 oz (454 grams) fresh whole-milk ricotta
- 8 oz (227 grams) creamy garlic-and-herb goat cheese, at room temperature
- 1 cup (100 grams) freshly grated Parmesan cheese
- 1 lb (454 grams) lightly salted fresh mozzarella, very thinly sliced
- Kosher salt and freshly ground black pepper
Instructions
- Vegetable Preparation: Slice eggplant and zucchini into uniform thin pieces. Drizzle with olive oil, then season with dried oregano, kosher salt, and black pepper.
- Roasting Process: Spread vegetables on parchment-lined baking sheets. Roast at 375°F for 25 minutes until softened, adding minced garlic during the final 5 minutes to intensify flavors.
- Noodle Preparation: Soak lasagna noodles in hot water for 15 minutes, then drain carefully.
- Cheese Mixture Creation: Blend ricotta, goat cheese, eggs, fresh basil, Parmesan, salt, and pepper into a smooth, creamy consistency.
- Lasagna Assembly: Lower oven temperature to 350°F. Begin layering with a thin marinara sauce base, then strategically alternate roasted vegetables, softened noodles, mozzarella, and cheese mixture. Repeat layering twice to ensure balanced flavor distribution.
- Final Touches: Top the final layer with remaining marinara sauce and a generous Parmesan cheese sprinkle.
- Baking and Resting: Bake for 60-70 minutes until the surface turns golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow proper setting and easier portioning.
Notes
- Slice Evenly: Cut vegetables uniformly to guarantee consistent cooking and ideal texture throughout the lasagna.
- Season Generously: Coat vegetables with olive oil and herbs to maximize caramelization and develop deep, rich flavors.
- Layer Strategically: Create balanced layers by distributing ingredients evenly to ensure each bite contains a perfect blend of vegetables, cheese, and sauce.
- Rest Patiently: Let lasagna sit for 10 minutes after baking to allow ingredients to set, making cutting and serving cleaner and more manageable.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 100 mg