Roasted Veggie Lasagne

It’s so easy to assemble a lasagne the day before you have company coming into town. And a veggie lasagne is sure to please everyone, especially if you serve it with a bottle of wine and really good crusty bread!

As for the marinara, I usually have some homemade in the freezer, but it’s Spring, and we ate it all (don’t judge!). We did however get Costco’s brand of marinara try to try out – it was excellent, and you only need 1 jar for the recipe.

Roasted Veggie Lasagne – 8 servings
1 1/2 pounds eggplant, unpeeled, sliced lengthwise about 1/4-inch thick
3/4 pound zucchini, unpeeled, sliced lengthwise about 1/4-inch thick
2/3 cup olive oil
1 tablespoon dried oregano
Kosher salt
Freshly ground black pepper
10 (9 sheets) ounces oven-ready lasagna noodles
16 ounces fresh whole-milk ricotta
10 ounces Boursin garlic-and-herb cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves
1 cup freshly grated Parmesan cheese, divided
4 1/2 cups (about 40 ounces) marinara
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.

Arrange the eggplant and zucchini in single layers on prepared sheet pans. Brush veggies with the olive oil on both sides, you should use all of the oil. Sprinkle with oregano, salt and pepper. Roast for 35 minutes, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees F (to bake lasagne immediately).

In the bowl of an electric mixer fitted with the paddle attachment combine the ricotta, Boursin , eggs, basil, 1/2 cup of the Parmesan, salt and pepper, and mix on low.

Spread 1 cup of marinara in a 9x13x2 inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (about 3 sheets), a third of the mozzarella, and a third of the ricotta mixture. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.

Cover and refrigerate baking dish for up to 1 day, bring to room temp before baking.

Place the dish on a baking sheet (line sheet pan with parchment paper, if you desire). Cover with foil, bake for 50 minutes, remove foil, and bake for another 10-15 minutes or until the lasagne is browned and bubbly.

Allow to rest for 10 minutes, cut into 8 pieces and serve.
Happy Cooking! Bon Appetit!


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