This Roasted Vegetable Lasagna with Burrata is a delightful twist on the classic comfort food. Layers of roasted eggplant, zucchini, bell peppers, and onions are nestled between lasagna noodles and creamy burrata cheese, all topped with marinara sauce and Parmesan. It's a satisfying and indulgent dish perfect for any occasion.
Ingredients: 1 eggplant, thinly sliced. 2 zucchinis, thinly sliced. 2 red bell peppers, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/4 cup olive oil. Salt and pepper to taste. 9 lasagna noodles. 2 cups marinara sauce. 8 oz burrata cheese, torn into pieces. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish.
Instructions: Preheat oven to 400F 200C. In a large bowl, toss eggplant, zucchini, bell peppers, onion, garlic, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Meanwhile, cook lasagna noodles according to package instructions until al dente. Drain and set aside. In a baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles on top of the sauce. Spread half of the roasted vegetables over the noodles, then dollop half of the burrata cheese over the vegetables. Repeat the layers with marinara sauce, noodles, roasted vegetables, and burrata. Top with the remaining noodles and marinara sauce. Sprinkle grated Parmesan cheese over the top. Cover the dish with foil and bake for 25-30 minutes until the lasagna is heated through and the cheese is melted. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves before serving.
earth science at university of california davis
