Recipe: Ina Garten’s Roasted Vegetable Lasagna | Recipe Cart

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
• 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