Roasted vegetable lasagna from Make It Ahead: A Barefoot Contessa Cookbook (page 127) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rlancto on April 27, 2026

    Another Ina classic. Made it the day before to cook the next night for dinner. As with most lasagna it was also easier to slice the next day once cooled. The veggies added a nice layer of flavor. I used Mutti marinara sauce for the sauce (Ina says pick a good brand)

  • karen_qnl5ds on March 29, 2026

    This is my go to lasagne. It is a bit of work, (and there’s a lot of clean up w/ the baking pans), but it is spot on

  • ginger2212 on October 23, 2021

    This is one of the most requested recipes I make. I've made it so much now I have it streamlined. I usually just need 2 eggplants and 2-3 zucchini depending on size. It definitely feeds a crowd - it is so delicious and leftovers are fantastic.

  • anya_sf on July 06, 2017

    I prepped the lasagna 6 hrs ahead. Doubled the zucchini, as 3/4 lb didn't seem like enough - glad I did. "Only" used 1/2 cup olive oil for vegetables. Soaked the noodles in the lasagna pan using very hot tap water + instant hot water (didn't take water temperature), then lay on waxed paper for assembly. Mixed ricotta filling by hand - no need to dirty mixer. Lasagna looked watery before baking, but definitely wasn't watery when done. My pan was extra big, so I didn't place it on a sheet pan, as there was no danger of overflow. It was super cheesy and delicious. In our house, this only served 6 people.

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