Roasted Vegetable and Sausage Lasagna

Name: Roasted Vegetable and Sausage Lasagna
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 8 to 10 servings
Ingredients: 2 zucchini, sliced lengthwise into 1/4-inch planks; 1 large eggplant, sliced lengthwise into 1/4-inch planks; 2 tablespoons extra-virgin olive oil, plus for drizzling; Kosher salt and freshly ground black pepper; 1 1/2 pounds sweet Italian sausage, casings removed; 2 cups ricotta; 2 tablespoons chopped fresh parsley; 1 egg; One 32-ounce jar marinara sauce; 1 box no-boil lasagna noodles; 2 cups shredded mozzarella; 1/2 cup grated Parmesan

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Level: Intermediate

Total: 1 hr 35 min
Active: 1 hr

Yield: 8 to 10 servings

Level: Intermediate

Total: 1 hr 35 min
Active: 1 hr

Yield: 8 to 10 servings

Ingredients

2 zucchini, sliced lengthwise into 1/4-inch planks

1 large eggplant, sliced lengthwise into 1/4-inch planks

2 tablespoons extra-virgin olive oil, plus for drizzling

Kosher salt and freshly ground black pepper

1 1/2 pounds sweet Italian sausage, casings removed

2 cups ricotta

2 tablespoons chopped fresh parsley

1 egg

One 32-ounce jar marinara sauce

1 box no-boil lasagna noodles

2 cups shredded mozzarella

1/2 cup grated Parmesan

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
Reduce the oven temperature to 350 degrees F.
While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.