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Ina Garten's Roasted Vegetable Lasagna

kept bynomoregrays
recipe byThe Kitchn
Notes: 

Makes 10 servings

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Ingredients: 

1 1/2 pounds eggplant, unpeeled, sliced lengthwise 1/4-inch thick
3/4 pound zucchini, unpeeled, sliced lengthwise 1/4-inch thick
2/3 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
10 ounces lasagna noodles, such as De Cecco
16 ounces fresh whole-milk ricotta
8 ounces creamy garlic-and-herb goat cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese, divided
4 1/2 cups good bottled marinara sauce, such as Rao's (40 ounces)
1 pound lightly salted fresh mozzarella, very thinly sliced


 

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