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Roasted-Vegetable Lasagna

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Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.

  • Servings: 8
Roasted-Vegetable Lasagna

Photography: YunHee Kim

Source: Martha Stewart Living, October 2008

Ingredients

  • Coarse salt
  • 2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • Freshly ground pepper
  • 3 medium red onions, cut into 1/2-inch rings
  • 5 ounces goat cheese
  • Marinara
  • Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 1/4 cup loosely packed fresh marjoram leaves, roughly chopped
  • 2 ounces finely grated Pecorino Romano cheese (3/4 cup)

Directions

  1. Preheat oven to 500 degrees. Sprinkle 2 tablespoons salt over eggplant slices, and let drain for 45 minutes.

  2. Meanwhile, place zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake, rotating pans halfway through, until tender and just starting to brown, 10 to 12 minutes. Let cool slightly, then transfer to a dish.

  3. Place onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake until tender and browned, 10 to 15 minutes. Let cool slightly, then chop into 1/2-inch pieces. Mix with goat cheese in a small bowl.

  4. Gently press eggplant slices between double layers of paper towels to remove excess liquid. Place eggplant in a single layer on oiled baking sheets (work in batches if necessary.) Brush with oil, and season with pepper. Bake until tender and golden, 6 to 9 minutes.

  5. Reduce oven temperature to 375 degrees. Spread 1/2 cup of marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Layer eggplant on top of noodles. Spread 1/2 of the goat cheese mixture over eggplant. Spread 1 cup marinara over cheese layer, and sprinkle with 2 tablespoons marjoram. Repeat layering once, replacing eggplant with zucchini (noodles, zucchini, goat cheese, marinara, marjoram). Place a layer of noodles on top. Spread remaining marinara on top of noodles, and sprinkle with Pecorino Romano cheese.

  6. Place baking dish on a rimmed baking sheet. Bake until cheese is golden and sauce is bubbling, about 45 minutes. Let stand for 15 minutes before slicing and serving.

Reviews Add a comment

  • tcm0699
    6 NOV, 2008
    Hi Kathryn, You just let the eggplant sit there. The salt draws excess water out of the eggplant (so that anything you cook it with doesn't get soggy).
    Reply
  • kathrynelizabeth
    23 OCT, 2008
    It appears that there is a missing step with the eggplant. What am I supposed to do to the eggplant so that it needs to drain for 45 minutes?
    Reply
  • elinsday
    17 SEP, 2008
    Delicious! I used less than half of the oil called for, used dried Italian herbs in place of the marjoram, no-cook lasagna noodles, threw in some chopped, roasted peppers, and increased the amount of sauce for the sake of the dry noodles.
    Reply