Roasted vegetable lasagna with spinach ricotta and burrata
Ingredients
- 680 grams eggplant, sliced long 1/4 inch thick
- 454 grams zucchini, unpeeled, sliced lengthwise 6 millimeters thick
- 454 grams Portobello mushrooms gills removed
- 2/3 cup good olive oil
- 454 grams cooked and strained spinach with no moisture
- 1 tablespoon fresh picked thyme leaves
- Salt and freshly ground black pepper
- 4 cloves garlic thinly sliced
- 283 grams kilograms lasagna noodles, such as De Cecco
- 454 grams fresh whole-milk ricotta
- 226 grams goat cheese
- 2 eggs, beaten
- 1/2 bunch picked basil torn
- 1 cup freshly grated Parmesan cheese, divided
- 1 liter of tomato passata
- 226 grams grated mozzarella
- 284 grams fresh burrata
Directions
- Preheat the oven to 355 degrees.
- Add the eggplant, mushroom and zucchini to a large bowl, drizzle with 3/4 of the olive oil and season with the fresh thyme, salt and pepper. Place the veg on baking trays in a single layer and roast until soft and starting to shrivel. Set aside.
- In a small pot, sautée the garlic in the remaining olive oil and add the tomato passata and warm until hot.
- Combine the ricotta, spinach, goat cheese, eggs, basil, 3/4 cup of the Parmesan, and beat together with a wooden spoon or a mixer with a paddle attachment.
- Blanche the noodles in boiling salted water for two to three minutes so they are very al dente. Drain and set aside.
- Ladle one cup of the marinara into a baking dish. Place a third of the vegetables on top, then layer some noodles (trimming where needed), then a third of the mozzarella, then a third of the ricotta/spinach mixture on top of the mozzarella.
- Repeat the same method until finished.
- Spread the last 1-1/2 cups of passata on top, tear the burrata overtop followed by the remaining Parmesan.
- Place in the oven and bake for 40-50 minutes, or until the lasagna is cooked thru and the cheese is bubbling. Allow to sit for a few minutes before serving.
