Lasagna is a labor of love no matter how you make it. This roasted vegetable lasagna was multi-step and an hour cooking time in the oven so definitely a weekend meal. Zucchini and eggplant are roasted in the oven with olive oil, salt, pepper and oregano for 25 minutes. The noodles are par baked in water for 15 minutes. The cheese layer is a mixture of ricotta and goat cheese. Layering the lasagna is like any other recipe: marinara sauce, vegetables, noodles, mozzarella, and ricotta mixture. The end is topped with marinara sauce and Parmesan cheese.
This was a winner with the family and worth the work. I managed to get my son to eat some even though he dislikes zucchini and eggplant. The recipe is available on the Barefoot Contessa website.