September 5, 2013

roasted vegetable lasagna with pesto goat cheese

Sometimes David requests things for dinner and I try to oblige when I can. Yesterday he asked me to make vegetable lasagna and, mind you, it is 115 degrees outside but I am nice and said I would. I have never made vegetable lasagna (just my favorite lasagna bolognese and an easy stovetop skillet lasagna) but I knew the basics and figured I could make a pretty awesome one. This is full of healthy veggies and a different + delicious pesto goat cheese sauce. I did mix in some ricotta to mellow out the tanginess of the goat cheese since my dad isn't fond of it. Everyone really liked it and I will be making it again.
1 eggplant, peeled and cut into 1/4" rings
2 zucchinis, cut into 1/4" rings
1 large red onion, cut into 1/4" rings
1/2 bunch kale, cleaned (stems removed) and chopped
1 jar puttanesca sauce (or marinara)
1 pound lasagna noodles (no-boil is what I used but the kind you cook would work too - just be sure you cook them before you layer the lasagna)
5 ounces goat cheese, room temperature
1/2 cup ricotta cheese
1/4 - 1/2 cup pesto
olive oil
kosher salt + pepper
1/2 cup freshly grated Parmesan-Reggiano cheese

Preheat oven to 425 degrees. Layer cut vegetables (except kale) on two cookie sheets, evenly distributed. Drizzle with olive oil (a couple of tablespoons for each pan) and season with salt and pepper. Roast in the preheated oven for 10-12 minutes until vegetables are starting to soften. Let cool for a few minutes and then roughly chop the roasted onions and set aside in a separate bowl.

Place the chopped kale in a large bowl and drizzle with olive oil (about 4 tablespoons) and season with salt and pepper. Massage for 2-3 minutes until kale is starting to soften. Set aside.

In a medium bowl, combine goat cheese, ricotta and pesto until creamy. Stir in the chopped onions and set aside.

Take a 9x13" pan and layer the bottom with a little bit of puttanesca (or other tomato based sauce). Place lasagna noodles on top and then layer with the eggplant slices. Dollop half of the goat cheese mixture and spread evenly. Place the kale on top and then add another layer of noodles. Spread more puttanesca sauce on top and then add the zucchini slices. Place the rest of the goat cheese mixture on top of the zucchini and spread evenly. Add the last layer of noodles and finish with the last of the puttanesca sauce and sprinkle with the Parmesan-Reggiano cheese.

Reduce the oven temperature to 375 degrees and place the lasagna pan on a cookie sheet (or rimmed pan). Cook uncovered for 45 minutes until the cheese is melted and browned. Let side for 10 minutes before cutting and serving.


  1. I just made this last night - SO GOOD!! I didn't add the pesto, because I forgot it at the store, but did use goat cheese and cottage cheese instead of rocotta.

    Thank you for continuing to share your recipes. We always love them!

  2. Made this tonight. Accidentally left out the onions, but still tasted amazing. Even my husband loved it!! Thank you!


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