Roasted Vegetable Lasagna

I made two of these today. One for a friend who just had a baby and another for my family. It was very satisfying and delicious, a truly perfect sunday evening dinner after a week of vacation. Since you can make it ahead of time, it is a great dish to bring to a potluck or serve at a dinner party. I used regular goat cheese (not herbed) and and mixed the cheese mixture by hand instead of an electric mixer. I served with a simple arugula salad with cherry tomatoes and shaved parmesan.

Ina Garten’s Roasted Vegetable Lasagna

(Recipe adapted from Make it Ahead by Ina Garten)

• 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:

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 ½ 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.