Anti Inflammatory Roasted Eggplant and Zucchini Lasagna

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

Anti Inflammatory Roasted Eggplant and Zucchini Lasagna

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Ingredients

6 servings

For the roasted vegetables

1 medium eggplant (about 1 lb), cut into ½-inch rounds
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2 medium zucchini (about 1 lb total), cut into ¼-inch rounds
3 tbsp olive oil, divided
1 tsp kosher salt, divided
½ tsp black pepper, divided

For the tomato sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp red pepper flakes (optional)
½ tsp kosher salt

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup fresh basil leaves, roughly torn
¼ tsp black pepper

For the assembly

12 dry lasagna noodles (about 12 oz)
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Heat the oven to 425°F (220°C). Arrange the eggplant rounds in a single layer on a large rimmed baking sheet, then scatter the zucchini rounds around them. Drizzle with 3 tbsp olive oil and season with 1 tsp kosher salt and 1/4 tsp black pepper, turning the pieces to coat. Roast for 20–25 minutes, flipping once halfway through, until the vegetables are tender and the edges are golden brown. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
2
While the vegetables roast, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente — tender but with a slight resistance at the center. Drain, drizzle lightly with olive oil to prevent sticking, and lay flat on a clean surface.

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