ROASTED VEGETABLE LASAGNA

Ingrediente

1 medium-size zucchini, chopped into

½-inch pieces (about 2 cups)

1 medium-size yellow onion, finely chopped

½ pound eggplant, chopped into

½-inch pieces (about 2 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3 cups tomato sauce, homemade (page 169) or store-bought

1 box (9 ounces) oven-ready (no-boil) lasagna sheets

1 pound whole-milk low-moisture mozzarella cheese, freshly grated (about 3½ cups)

½ cup whole-milk ricotta cheese

¼ cup finely grated Parmigiano

Reggiano cheese (preferably freshly grated)

¼ cup thinly sliced fresh basil leaves

Instrucțiuni

1. Adjust an oven rack to the middle position and place a large sheet of aluminum foil on the rack below it to catch any drips from the pan above. Preheat the oven to 400°F.

2. Place the zucchini, onion, eggplant, olive oil, and salt in a large bowl and toss to combine. Turn the vegetables

out onto a 10 x 16-inch rimmed sheet pan and roast until they begin to soften, about 15 minutes. Stir, then roast until the vegetables are tender and the zucchini begins to brown, about 15 minutes more. Transfer the vegetables to a heatproof bowl and set aside. (There's no need to wash the sheet pan.)

3. Reduce the oven temperature to 375°F. Place 1 cup tomato sauce in the bottom of the sheet pan you used to roast the vegetables and spread it out evenly with a spoon. Place enough sheets of pasta in the bottom of the sheet pan to form a single layer. (It's okay if they overlap slightly; for a 10 x 16-inch pan you'll use 6 sheets of pasta.) Spread another cup of tomato sauce over the pasta evenly. Sprinkle half the vegetables over the sauce followed by half the mozzarella cheese. Dollop heaping tablespoonfuls of ricotta cheese over the mozzarella. (It will spread during cooking.) Use all the ricotta in this

layer.

4. Add another layer of pasta sheets, the remaining cup of tomato sauce, the remaining vegetables, and the remaining mozzarella cheese. Sprinkle the Parmigiano Reggiano cheese over the top. Bake until the cheese melts, about 25 minutes.

5. Preheat the broiler to high. Broil the lasagna until the cheese is browned, 3 to 5 minutes. Remove from the oven and cool for 5 to 10 minutes to firm up slightly before slicing. Sprinkle with the basil and serve.