Ingredients with Measurements:
- 2 large eggplants, cut into 1/4-inch slices
- 2 large zucchini, cut into 1/4-inch slices
- 2 large yellow squash, cut into 1/4-inch slices
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/2 cup chopped fresh basil
- 12 lasagna noodles
Special Equipment Needed:
- Baking sheet
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Arrange eggplant, zucchini, and yellow squash slices on a baking sheet. Drizzle with olive oil, and sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss to coat.
3. Roast vegetables for 25 minutes, or until tender.
4. Meanwhile, in a medium bowl, combine ricotta, Parmesan, and 1 cup of the mozzarella cheese.
5. Spread 1/2 cup of the marinara sauce in the bottom of a 9x13 inch baking dish.
6. Layer 4 of the lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles.
8. Top with half of the roasted vegetables.
9. Sprinkle with 1/2 cup of the mozzarella cheese.
10. Spread 1/2 cup of the marinara sauce over the cheese.
11. Layer 4 more lasagna noodles over the sauce.
12. Spread the remaining ricotta mixture over the noodles.
13. Top with the remaining roasted vegetables.
14. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
15. Spread the remaining 1/2 cup of marinara sauce over the cheese.
16. Layer the remaining 4 lasagna noodles over the sauce.
17. Sprinkle with the chopped basil.
18. Cover the dish with foil and bake for 30 minutes.
19. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation Time: 10 minutes
Cooking Time: 70 minutes
Temperature: 375°F
Serving Size: 12
Nutritional Information:
Calories: 265
Fat: 11g
Carbohydrates: 27g
Protein: 14g
Substitutions for Ingredients:
- Eggplant: Portobello mushrooms
- Zucchini: Yellow summer squash
- Yellow squash: Butternut squash
- Ricotta cheese: Cottage cheese
- Parmesan cheese: Grated Romano cheese
- Mozzarella cheese: Monterey Jack cheese
- Marinara sauce: Tomato sauce
- Lasagna noodles: Oven-ready lasagna noodles
Variations:
- Add cooked Italian sausage or ground beef
- Add cooked spinach or kale
- Use a different type of cheese, such as Gouda or provolone
Tips and Tricks:
- Use a mandoline to quickly and evenly slice the vegetables
- Use a food processor to quickly and evenly grate the cheese
- Use oven-ready lasagna noodles to save time
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15 minutes, or until heated through.
Presentation Ideas:
Serve with a side salad and garlic bread.
Garnishes:
- Fresh basil
- Grated Parmesan cheese
- Chopped parsley
Pairings:
- Red wine
- White wine
- Beer
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the lasagna is too dry, add a bit more marinara sauce
- If the lasagna is too wet, bake uncovered for an additional 15 minutes
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F
Food History:
Lasagna is a traditional Italian dish that dates back to the Middle Ages. It is believed to have originated in Naples, Italy.
Flavor Profiles:
This lasagna has a savory flavor with a hint of sweetness from the roasted vegetables.
Serving Suggestions:
Serve with a side salad and garlic bread.
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Region: Italian