Ina Garten’s Vegetable Lasagna combines eggplant, zucchini, ricotta, and mozzarella in a rich marinara sauce. Perfect for feeding a family, this recipe takes approximately 2 hours from start to finish and serves 8.
More Ina Garten Recipe:
? Why You’ll Love This Vegetable Lasagna Recipe:
- Rich and savory flavors from perfectly roasted eggplant and zucchini.
- Creamy layers of ricotta, goat cheese, and thinly sliced mozzarella meld together beautifully.
- Hearty and satisfying, ideal for feeding a hungry crowd.
❓ What Is Ina Garten Vegetable Lasagna Recipe?
Ina Garten’s Vegetable Lasagna Recipe is a delightful dish made with layers of roasted eggplant, zucchini, ricotta, mozzarella, and marinara sauce, topped with Parmesan cheese.
? Ina Garten Vegetable Lasagna Ingredients
- 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
? How To Make Ina Garten Vegetable Lasagna
- Preheat oven to 375°F.
- Arrange eggplant and zucchini on parchment-lined sheet pans.
- Brush vegetables with olive oil, and sprinkle with oregano, salt, and pepper.
- Roast at 375°F for 25 minutes, then add garlic and roast for 5 more minutes.
- Lower oven temperature to 350°F.
- Soak noodles in hot water for 15 minutes, and drain.
- Mix ricotta, goat cheese, eggs, basil, Parmesan, salt, and pepper.
- Layer marinara, vegetables, noodles, mozzarella, ricotta mixture, repeat twice, top with marinara and Parmesan. Bake at 350°F for 60-70 minutes, rest 10 minutes before serving.
? Recipe Tips
- Ensure vegetables are sliced evenly for even roasting.
- Use fresh, high-quality ingredients for the best flavor.
- Let the lasagna rest before serving for easier slicing.
? What To Serve With Vegetable Lasagna?
Serve Vegetable Lasagna with Creamy Cucumber Salad, Guacamole Salad,Broccoli Rabe,Sweet Potato Fries, and Caramelized Shallots for a complete meal.
? How To Store Leftovers Vegetable Lasagna?
- In the fridge: Store leftovers vegetable lasagna in an airtight container for 3 days.
- In the freezer: Store leftovers vegetable lasagna in portions for 3 months.
?How To Reheat Leftovers Vegetable Lasagna?
- In the oven: Cover leftovers vegetable lasagna with foil and heat for 12 minutes at 325°F.
- In the microwave: Heat leftovers vegetable lasagna on high for 3-5 minutes, stirring halfway.
- In the air-fryer: Heat leftovers vegetable lasagna for 5-7 minutes at 325°F until warmed through.
FAQ’S:
How Can I Prevent The Lasagna Noodles From Sticking Together?
To prevent lasagna noodles from sticking together, soak them in hot water as instructed. This helps soften them and prevents clumping during assembly and baking.
How Can I Prevent The Lasagna From Becoming Watery?
To prevent your lasagna from becoming watery, ensure your roasted vegetables are well-drained before layering. Pat them dry if necessary.
Should I Cover The Lasagna With Foil While Baking?
Yes, cover the lasagna with foil while baking to prevent the top layer from drying out too quickly. This helps the lasagna cook evenly and keeps it moist.
Can I Use Dried Basil Instead Of Fresh Basil In The Ricotta Mixture?
Yes, you can substitute dried basil for fresh basil in the ricotta mixture. Use about one-third of the amount of dried basil compared to fresh basil, as dried herbs are more concentrated in flavor.
More Ina Garten Recipe:
Ina Garten Vegetable Lasagna Recipe Nutrition Facts
- Calories: 288
- Total Fat: 16g
- Saturated Fat: 8.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 5.2g
- Cholesterol: 69mg
- Sodium: 433mg
- Total Carbohydrates: 18g
- Dietary Fiber: 2.4g
- Sugars: 3.7g
- Protein: 18g
- Potassium: 412.5mg
Ina Garten Vegetable Lasagna
Description
Ina Garten’s Vegetable Lasagna combines eggplant, zucchini, ricotta, and mozzarella in a rich marinara sauce. Perfect for feeding a family, this recipe takes approximately 2 hours from start to finish and serves 8.
Ingredients
Instructions
- Preheat oven to 375°F.
- Arrange eggplant and zucchini on parchment-lined sheet pans.
- Brush vegetables with olive oil, and sprinkle with oregano, salt, and pepper.
- Roast at 375°F for 25 minutes, then add garlic and roast for 5 more minutes.
- Lower oven temperature to 350°F.
- Soak noodles in hot water for 15 minutes, and drain.
- Mix ricotta, goat cheese, eggs, basil, Parmesan, salt, and pepper.
- Layer marinara, vegetables, noodles, mozzarella, ricotta mixture, repeat twice, top with marinara and Parmesan. Bake at 350°F for 60-70 minutes, rest 10 minutes before serving.
Notes
- Ensure vegetables are sliced evenly for even roasting.
Use fresh, high-quality ingredients for the best flavor.
Let the lasagna rest before serving for easier slicing.