Ina Garten Vegetable Lasagna Recipe

Cheese Pasta and Chicken and beef lasagna have been a family favorite for a very long time. So this time, we need some variation in our menu to get more amused and to explore more. So I decided why not try a vegetable lasagna which will be more nutritious and delicious as well.

I followed the Ina Garten Vegetable Lasagna Recipe and Oh my God! I was awed by its brilliant taste as each layer contains a different stuffing which makes it worth it. I must say that Once you will try the Vegetable Lasagna there is no going back to ordinary ones.

INGREDIENTS

  • 8 ounces Creamy Garlic and Herb Goat Cheese, at room temperature
  • 16 ounces fresh whole milk ricotta
  • 1 tablespoon minced garlic
  • 10 ounces lasagna noodles, Such as De Cecco
  • 2/3 cup Good olive oil
  • Kosher salt and Grounded black pepper
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 pound lightly salted fresh mozzarella, thinly sliced
  • 4 1/2 cups good bottled marinara sauce, such as Rao’s
  • 1 1/2 pounds eggplant, unpeeled and sliced
  • 3/4 pound Zucchini, unpeeled and sliced
  • 2 extra-large eggs, slightly beaten

Instructions To make Delicious Vegetable Lasagna

  1. Spread the sliced Zucchini and Eggplants on the parchment paper and then brush the olive oil over them.
  2. Sprinkle some seasonings like oregano and salt followed by pepper. After roasting for a few minutes, add garlic and wait so that the vegetables will be completely cooked.
  3. Pour hot water into a large-sized pot and boil noodles in the pot at 140 degrees. Boil for 15 minutes and prevent them from sticking together. Drain the noodles and set them aside to settle.
  4. In a bowl, combine the ricotta with the cheese and break eggs into it. Add basil and Parmesan cheese and the whole mixture is then showered with salt and pepper. Blend at low speed in the electric blender.
  5. In the flour baking dish, make a layer of marinara and then put the roasted vegetables over it. Make another layer of noodles above the vegetables.
  6. Spread the mozzarella and then a layer of ricotta mixture. Repeat the process and then you have to top the lasagna.
  7. Top with the remaining half cup of marinara and Parmesan. Bake the dish for an hour or more and it will ultimately get bubbly.
  8. After 10 minutes of baking, serve while the vegetable lasagna is hot.

FAQs?

Can we add Pasta to the lasagna?

No, you cannot as the lasagna dish is completely vegetables based so you have to add vegetables only. Also as we have added noodles to the dish you cannot add pasta to it.

How to prevent watery lasagna?

To prevent your lasagna to be watery, you should use no-boil noodles which will not get soggy. Also, you have to cook It well and then refrigerate it so that it will settle properly.

Ina Garten Vegetable Lasagna Recipe
Print Recipe

Ina Garten Vegetable Lasagna Recipe

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: appetizer
Cuisine: American
Servings: 6

Ingredients

  • 8 ounces Creamy Garlic and Herb Goat Cheese at room temperature
  • 16 ounces fresh whole milk ricotta
  • 1 tablespoon minced garlic
  • 10 ounces lasagna noodles Such as De Cecco
  • 2/3 cup Good olive oil
  • Kosher salt and Grounded black pepper
  • 1/2 cup freshly grated Parmesan cheese divided
  • 1 pound lightly salted fresh mozzarella thinly sliced
  • 4 1/2 cups good bottled marinara sauce such as Rao's
  • 1 1/2 pounds eggplant unpeeled and sliced
  • 3/4 pound Zucchini unpeeled and sliced
  • 2 extra-large eggs slightly beaten

Instructions

  • Spread the sliced Zucchini and Eggplants on the parchment paper and then brush the olive oil over them.
  • Sprinkle some seasonings like oregano and salt followed by pepper. After roasting for a few minutes, add garlic and wait so that the vegetables will be completely cooked.
  • Pour hot water into a large-sized pot and boil noodles in the pot at 140 degrees. Boil for 15 minutes and prevent them from sticking together. Drain the noodles and set them aside to settle.
  • In a bowl, combine the ricotta with the cheese and break eggs into it. Add basil and Parmesan cheese and the whole mixture is then showered with salt and pepper. Blend at low speed in the electric blender.
  • In the flour baking dish, make a layer of marinara and then put the roasted vegetables over it. Make another layer of noodles above the vegetables.
  • Spread the mozzarella and then a layer of ricotta mixture. Repeat the process and then you have to top the lasagna.
  • Top with the remaining half cup of marinara and Parmesan. Bake the dish for an hour or more and it will ultimately get bubbly.
  • After 10 minutes of baking, serve while the vegetable lasagna is hot.

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