Vegetable Lasagna With Roasted Zucchini And Eggplant

Ingredients

1 pound zucchini, cut into 1⁄2-inch pieces
1 pound eggplant, cut into 1⁄2-inch pieces
5 tablespoons olive oil
6 garlic cloves, minced
Salt and pepper
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil or parsley
Water
15 no-boil lasagna noodles
1 pound mozzarella cheese, shredded (4 cups)
2-1⁄2 ounces Parmesan cheese, grated (1-1⁄4 cups)

Instructions

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 400 degrees. Grease two rimmed baking sheets. Toss zucchini and eggplant with 3 tablespoons oil, two-thirds of garlic, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and spread onto prepared sheets. Roast until vegetables are golden brown, about 35 minutes, stirring halfway through roasting; set aside to cool.
While vegetables roast, heat remaining 2 tablespoons oil and remaining garlic in 10-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, bring to simmer, and cook until thickened slightly, about 10 minutes. Stir in basil and season with salt and pepper to taste. Transfer sauce to large measuring cup and add enough water to make 3-1⁄2 cups.
Adjust oven rack to middle position and reduce oven temperature to 375 degrees. Pour 2 inches boiling water into 13 by 9-inch baking dish. Slip noodles into water, 1 at a time, and soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water. Dry dish and spray with vegetable oil spray.
Spread 1⁄2 cup sauce evenly over bottom of prepared dish. Arrange 3 noodles in single layer on top of sauce. Spread 3⁄4 cup roasted vegetables evenly over noodles. Spoon 1⁄2 cup sauce over vegetables and sprinkle with 3⁄4 cup mozzarella and 2 tablespoons Parmesan. Repeat layering of noodles, vegetables, sauce, mozzarella, and Parmesan 3 more times. For final layer, arrange remaining 3 noodles on top and cover completely with remaining sauce. Sprinkle with remaining 1 cup mozzarella and remaining 1⁄4 cup Parmesan.
Cover dish tightly with aluminum foil that has been sprayed with oil spray and bake until edges are just bubbling, 25 to 30 minutes, rotating dish halfway through baking. Remove foil and continue to bake until top turns spotty brown, about 15 minutes longer. Cool lasagna for 15 minutes before serving.

Vegetable Lasagna With Roasted Zucchini And Eggplant

Ingredients

Instructions

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