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Roasted Vegetable Lasagna Recipe

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This recipe for Roasted Vegetable Lasagna, by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dayle Lawrence

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. eggplant, unpeeled, sliced lengthwise 1/4 inch thick
3/4 lb. zucchini, unpeeled, sliced lengthwise 1/4 inch thick
2/3 cup good olive oil
1 tbsp. dried oregano
Kosher salt
Freshly ground black pepper
1 tbsp. minced garlic (3 cloves)
10 ozs. lasagna noodles
16 ozs. fresh whole-milk ricotta
8 ozs. creamy garlic and herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves, lightly packed
2 cup freshly grated Parmesan cheese, divided
4 1/2 cups good bottled marinara sauce
Roasted Red Peppers cut up and put in sauce
1 lb. lightly salted fresh mozzarella, very thinly sliced

Directions:
Directions:
Preheat oven to 375º. 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, 1 tbsp. salt, and 1 1/2 tsp. pepper. Roast for 25 minutes, sprinkle with the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lover the temperature to 350º.

Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. 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.

Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.

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 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. 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.

 

 

 

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