This delicious barefoot contessa roasted vegetable lasagna is packed with layers of roasted aubergine, courgettes, creamy ricotta, and gooey mozzarella. With a rich marinara sauce and a hint of garlic and basil, this comforting dish is perfect for any occasion.
Ingredients Needed
Vegetables:
- 680g (1½ lb) aubergine, unpeeled, sliced 6mm (¼ inch) thick
- 340g (¾ lb) courgettes, unpeeled, sliced 6mm (¼ inch) thick
- 160ml (⅔ cup) olive oil
- 1 tbsp dried oregano
- 1 tbsp minced garlic (3 cloves)
- 1 tbsp kosher salt
- 1½ tsp black pepper
Lasagna:
- 280g (10 oz) lasagne sheets
- 450g (16 oz) whole-milk ricotta
- 225g (8 oz) garlic & herb goat’s cheese, room temperature
- 2 extra-large eggs, lightly beaten
- 15g (½ cup) fresh basil, chopped
- 100g (1 cup) Parmesan cheese, grated (divided)
- 1.1L (40 oz) marinara sauce (such as Rao’s)
- 450g (1 lb) fresh mozzarella, thinly sliced
How To Make Roasted Vegetable Lasagna
- Roast the Vegetables: Preheat the oven to 190°C (375°F). Line 3 baking trays with parchment paper. Arrange the aubergine and courgettes in a single layer and brush generously with olive oil on both sides. Sprinkle with oregano, salt, and pepper. Roast for 25 minutes, then sprinkle garlic over the vegetables and roast for 5 more minutes. Remove from the oven and reduce the heat to 175°C (350°F).
- Prepare the Lasagne Sheets: Fill a large bowl with very hot tap water and add some boiling water to reach 60°C (140°F). Soak the lasagne sheets for 15 minutes, swirling occasionally to prevent sticking. Drain.
- Make the Ricotta Mixture: In a mixing bowl, combine ricotta, goat’s cheese, eggs, basil, 50g (½ cup) Parmesan, salt, and pepper. Mix on low speed until well combined.
- Assemble the Lasagna: Spread 250ml (1 cup) marinara sauce in a 23×33cm (9×13-inch) baking dish. Layer as follows
- Bake: Place the baking dish on a parchment-lined baking tray. Bake for 60–70 minutes at 175°C (350°F) until browned and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving hot.
Recipe Tips
- Roasting Enhances Flavour: Roasting the vegetables intensifies their flavour, so don’t skip this step.
- No-Boil Alternative: You can use no-boil lasagne sheets; just ensure they’re covered well with sauce to soften.
- Layering Tip: Cut the lasagne sheets to fit your dish for even layers and better texture.
- Extra Creamy Cheese Mix: Blending the ricotta and goat’s cheese ensures a smooth and creamy filling.
- Make Ahead: Assemble up to a day in advance and refrigerate; bake when ready.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover roasted vegetable lasagna in an airtight container for up to 4 days.
Freeze: Wrap leftover roasted vegetable lasagna portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating: Reheat leftover roasted vegetable lasagna at 350°F for 25 minutes or microwave individual portions for 2–3 minutes.
Nutrition Facts
Serving Size: 1 slice (1/10 of recipe)
- Calories: 652
- Total Fat: 41.6g
- Saturated Fat: 17.6g
- Sodium: 1,080mg
- Total Carbohydrate: 39.1g
- Dietary Fiber: 5.9g
- Sugars: 11.0g
- Protein: 31.5g
Try More Recipes:
Barefoot Contessa Roasted Vegetable Lasagna
Description
This delicious barefoot contessa roasted vegetable lasagna is packed with layers of roasted aubergine, courgettes, creamy ricotta, and gooey mozzarella. With a rich marinara sauce and a hint of garlic and basil, this comforting dish is perfect for any occasion.
Ingredients
Vegetables:
Lasagna:
Instructions
- Roast the Vegetables: Preheat the oven to 190°C (375°F). Line 3 baking trays with parchment paper. Arrange the aubergine and courgettes in a single layer and brush generously with olive oil on both sides. Sprinkle with oregano, salt, and pepper. Roast for 25 minutes, then sprinkle garlic over the vegetables and roast for 5 more minutes. Remove from the oven and reduce the heat to 175°C (350°F).
- Prepare the Lasagne Sheets: Fill a large bowl with very hot tap water and add some boiling water to reach 60°C (140°F). Soak the lasagne sheets for 15 minutes, swirling occasionally to prevent sticking. Drain.
- Make the Ricotta Mixture: In a mixing bowl, combine ricotta, goat’s cheese, eggs, basil, 50g (½ cup) Parmesan, salt, and pepper. Mix on low speed until well combined.
- Assemble the Lasagna: Spread 250ml (1 cup) marinara sauce in a 23×33cm (9×13-inch) baking dish. Layer as follows
- Bake: Place the baking dish on a parchment-lined baking tray. Bake for 60–70 minutes at 175°C (350°F) until browned and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving hot.
Notes
- Roasting Enhances Flavour: Roasting the vegetables intensifies their flavour, so don’t skip this step.
- No-Boil Alternative: You can use no-boil lasagne sheets; just ensure they’re covered well with sauce to soften.
- Layering Tip: Cut the lasagne sheets to fit your dish for even layers and better texture.
- Extra Creamy Cheese Mix: Blending the ricotta and goat’s cheese ensures a smooth and creamy filling.
- Make Ahead: Assemble up to a day in advance and refrigerate; bake when ready.
Barefoot Contessa Roasted Vegetable Lasagna