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Roasted vegetable lasagna with spinach ricotta and burrata


  • 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


  1. Preheat the oven to 355 degrees.  
  2. 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.
  3. In a small pot, sautée the garlic in the remaining olive oil and add the tomato passata and warm until hot.
  4. 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.
  5. Blanche the noodles in boiling salted water for two to three minutes so they are very al dente. Drain and set aside.
  6. 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.
  7. Repeat the same method until finished.
  8. Spread the last 1-1/2 cups of passata on top, tear the burrata overtop followed by the remaining Parmesan.
  9. 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.

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