📖 Instructions

1. Preheat your oven to 400°F (200°C). This step is crucial. A hot oven ensures the vegetables roast evenly and develop that desirable caramelized flavor.
2. Prepare the vegetables: Chop 1 large zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, and 1 eggplant into bite-sized pieces. Aim for roughly the same size for all veggies to ensure even cooking.
3. Season the vegetables: In a large bowl, toss the chopped vegetables with 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of red pepper flakes (optional, for a little kick!), salt, and pepper to taste. Make sure every piece is coated. This will help them roast properly and taste delicious.
4. Roast the vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Give them a flip halfway through to ensure even roasting.
5. Prepare the lasagna noodles: While the vegetables are roasting, cook 9 lasagna noodles according to package directions. Al dente is the way to go. Nobody likes mushy lasagna! Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
6. Make the cheese mixture: In a medium bowl, combine 15 ounces (about 425g) of ricotta cheese, 4 ounces (about 115g) of goat cheese (crumbled), 1/4 cup of grated Parmesan cheese, 1 egg (lightly beaten), 1/4 cup of chopped fresh basil, salt, and pepper to taste. Mix well until everything is evenly combined. This cheese mixture will add a creamy and tangy layer to your lasagna.
7. Assemble the lasagna: Spread a thin layer of your favorite marinara sauce (about 1 cup) in the bottom of a 9x13 inch baking dish. I like to use Rao's Homemade Marinara, but feel free to use whatever you prefer. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
8. Layer 1: Spread half of the cheese mixture evenly over the noodles. Distribute half of the roasted vegetables over the cheese mixture. Drizzle with another 1/2 cup of marinara sauce.
9. Layer 2: Repeat the layers: Arrange another 3 lasagna noodles over the vegetables. Spread the remaining cheese mixture, followed by the remaining roasted vegetables. Drizzle with another 1/2 cup of marinara sauce.
10. Top Layer: Arrange the final 3 lasagna noodles over the vegetables. Spread the remaining marinara sauce (about 1 cup) evenly over the noodles. Sprinkle with the remaining Parmesan cheese (about 1/4 cup).
11. Bake the lasagna: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it, so it doesn't burn!
12. Let it rest: Remove the lasagna from the oven and let it rest for at least 10-15 minutes before cutting and serving. This allows the layers to set and prevents it from being a soupy mess.
13. Serve and enjoy!: Garnish with fresh basil, if desired. Serve warm and prepare for compliments! This lasagna is delicious on its own or served with a simple side salad and some crusty bread for dipping in the sauce.