Ina Garten's Roasted Vegetable Lasagna Recipe | Yummly
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Ina Garten's Roasted Vegetable Lasagna

THE KITCHN(1)
Paz Paulsen-Sacks: "Very delicious almost any veggies will work, but…" Read More
15Ingredients
Seconds
560Calories
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Ingredients

US|METRIC
10 SERVINGS
  • 1 1/2 lb. eggplant (unpeeled, sliced lengthwise 1/4-inch thick)
  • 3/4 lb. zucchini (unpeeled, sliced lengthwise 1/4-inch thick)
  • 2/3 cup olive oil (good)
  • 1 Tbsp. dried oregano
  • kosher salt
  • freshly ground black pepper
  • 1 Tbsp. minced garlic (3 cloves)
  • 10 oz. lasagna noodles (such as De Cecco)
  • 16 oz. whole milk ricotta (fresh)
  • 8 oz. garlic (creamy, and-herb goat cheese, at room temperature)
  • 2 extra large eggs (lightly beaten)
  • 1/2 cup fresh basil leaves (chopped, lightly packed)
  • 1 cup grated Parmesan cheese (freshly, divided)
  • 4 1/2 cups marinara sauce (good bottled, such as Rao's, 40 ounces)
  • 1 lb. fresh mozzarella (lightly salted, very thinly sliced)
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    NutritionView More

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    560Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories560Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol110mg37%
    Sodium1050mg44%
    Potassium820mg23%
    Protein25g49%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate32g11%
    Dietary Fiber6g24%
    Sugars14g28%
    Vitamin A35%
    Vitamin C30%
    Calcium50%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

    Paz Paulsen-Sacks 4 years ago
    Very delicious almost any veggies will work, but I prefer eggplant, spinach, mushrooms, fresh basil, and red bell peppers

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