Roasted Vegetable and Sausage Lasagna

This lasagna recipe is amazing. It has such wonderful flavors because of the roasted vegetables. Roasting the vegetables takes a little bit more time than just browning them in a skillet, but it is worth it. My husband and two year both loved this dish.

Preheat oven to 500 degrees. On a large baking sheet, sprinkle 2 tablespoons salt over:
1 eggplant, peeled and sliced lengthwise, 1/4 inch pieces

Let eggplant sit for about 45 minutes. The salt will draw out the excess liquid so the eggplant will cook better and not be soggy. Meanwhile, on another large baking oiled sheet, place:
2 zucchinis, sliced lengthwise, 1/4 inch pieces

Brush zucchini with olive oil and season with salt and pepper. Bake for about 10 minutes or until tender and browned. Let cool. Press the eggplant between paper towels to draw out all the liquid. Placed on a large oiled baking sheet and brush with olive oil. Bake for about 6-8 minutes or until tender and browned. Let cool.

Meanwhile, in a large pot, bring salted water to boil for the lasagna noodles. Cook 8 noodles per directions on the package for al dente. In a small skillet brown about 1/2 pound of sausage meat, breaking apart with the back of a spoon. Set aside and cool, once browned. Reduce oven temperature to 375 degrees. In a 9×13 inch pan, spread 3/4 cup of your favorite marinara sauce, try Leigh’s Marinara Sauce, on the bottom (you will need 4 cups marinara sauce total). Place two lasagna noodles over the sauce. Evenly arrange eggplant over noodles and sprinkle with 2 tablespoons grated Pecorino Romano cheese and 2 tablespoons crumbled goat cheese (you will need of about 2/3 cup of each cheese). Pour 3/4 cup sauce over cheese. Place two lasagna noodles over the sauce. Evenly spread sausage over the noodles and sprinkle with 2 tablespoons grated Pecorino Romano cheese and 2 tablespoons crumbled goat cheese. Pour 3/4 cup sauce over cheese. Place two lasagna noodles over the sauce. Evenly arrange zucchini over the noodles and sprinkle with 2 tablespoons grated Pecorino Romano cheese and 2 tablespoons crumbled goat cheese. Place last two lasagna noodles over the sauce. Pour remaining sauce noodles and sprinkle with 4 tablespoons grated Pecorino Romano cheese and 4 tablespoons crumbled goat cheese. Bake for about 45 minutes or until cheese begins to brown. Let cool 15 minutes before slicing.

Serves 8

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