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Indulge in this flavorful Roasted Vegetable Lasagna featuring layers of eggplant, zucchini, ricotta, goat cheese, and marinara sauce. Topped with fresh basil, Parmesan, and mozzarella, this vegetarian dish is a perfect balance of creamy, savory, and comforting flavors. A delightful option for a family gathering or a special dinner.
Total time115 min
Ingredients14
Serving size2
Calories434
Sheet Pans
Parchment Paper
Bowl
Electric Mixer
9x13x2-inch Baking Dish
Paddle Attachment
Sheet Pan
3/10 pound eggplant, unpeeled, sliced lengthwise ¼ inch thick
3/20 pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
2 tablespoons good olive oil
1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 teaspoons minced garlic (3 cloves)
2 ounces lasagna noodles, such as De Cecco