Roasted Vegetable Lasagna | Barefoot Contessa
"1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick ¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick ? cup good olive oil 1 tablespoon..."
INGREDIENTS
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1½ pounds eggplant, unpeeled, sliced lengthwise ¼ inch thick
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¾ pound zucchini, unpeeled, sliced lengthwise ¼ inch thick
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⅔ cup good olive oil
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1 tablespoon dried oregano
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Kosher salt and freshly ground black pepper
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1 tablespoon minced garlic (3 cloves)
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10 ounces lasagna noodles, such as De Cecco
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16 ounces fresh whole-milk ricotta
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8 ounces creamy garlic and herb goat cheese, at room temperature
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2 extra-large eggs, lightly beaten
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½ cup chopped fresh basil leaves, lightly packed
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1 cup freshly grated Parmesan cheese, divided
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4½ cups good bottled marinara sauce, such as Rao’s (40 ounces)
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1 pound lightly salted fresh mozzarella, very thinly sliced
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