Lasagna vegetala

Ingredients

1 eggplant, peeled and thinly sliced
1 zucchini, thinly sliced
1 yellow onion, thinly sliced
4-8 cloves garlic, roughly chopped
4 tablespoons olive oil, divided
8 ounces oven ready lasagna noodles
1 (25 ounce jar) marinara sauce
16 ounces mozzarella cheese, shredded
1/4 cup parmesan, grated
16 ounces ricotta cheese
1 egg, beatenhandful of fresh basil, minced

Instructions

Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.Mix together ricotta, egg, and basil. Set aside.To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts. There’s no right way, but this is how I’ve always done it.Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.I think this tastes even better reheated with additional sauce