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Roasted-Vegetable Lasagna

Roasted-Vegetable Lasagna


  • coarse salt
  • 2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
  • 2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • freshly ground pepper
  • 3 medium red onions, cut into 1/2-inch rings
  • 5 ounces goat cheese
  • marinara
  • fresh lasagna noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
  • 1/4 cup loosely packed fresh marjoram leaves, roughly chopped
  • 2 ounces finely grated pecorino romano cheese (3/4 cup)
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