Pescatarian Roasted Eggplant and Zucchini Lasagna
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Learn more →Ingredients
6 servings
For the roasted vegetables
- 1 medium eggplant (about 1 lb), cut into ½-inch rounds
- 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
- ¼ cup fresh basil leaves, roughly torn
- ¼ tsp black pepper
For the assembly
- 12 dry lasagna noodles (about 12 oz)
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
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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