Roasted Vegetable Lasagna with FAGE Total

A classic Italian comfort food made with FAGE Total.


or Vegetables:

2 medium eggplants (about 1½ pounds), cut into ¾” chunks

2 large ripe tomatoes (about 1 pound), cut into ¾” chunks

1 large zucchini (about 12oz), cut into ¾” chunks

1 large red bell pepper, seeded and cut into ¾” chunks

3 tbsp olive oil

1 tbsp minced fresh rosemary

1 tbsp minced fresh oregano

1 tsp fine sea salt

½ tsp black pepper


For Greek Yogurt Mixture:

2½ cups FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

1 cup ricotta

½ cup heavy cream

2 large eggs

1 tsp fine sea salt

½ tsp black pepper


To Assemble:

1 (12oz) package oven-ready lasagna noodles

2 cups grated mozzarella (8oz)

1 cup grated pecorino (4oz)

  1. Vegetables: Preheat oven to 400℉. In a large bowl toss together eggplant, tomato, zucchini, bell pepper, oil, rosemary, oregano, salt, and pepper. Spread out in a single layer on 2 large baking sheets and roast, stirring occasionally, until tender and lightly browned, about 30 minutes. Reduce oven temperature to 350℉.
  2. Greek Yogurt Mixture: In a medium bowl whisk together FAGE Total, ricotta, cream, eggs, and salt and pepper.
  3. Assembly: Lightly oil a 13 x 9-inch baking dish or lasagna pan. Spread a thin layer of yogurt mixture on the bottom, then add a layer of noodles. Top with ¼ of remaining yogurt mixture, ⅓ of the vegetables, and a little of the mozzarella and pecorino.
  4. Repeat until there are 4 layers of noodles, using all the ingredients, ending with yogurt mixture and mozzarella and pecorino.
  5. Cover dish tightly with foil and bake at 350°F for about 45 minutes. Remove foil and bake until browned, 15 minutes more.
  6. Let lasagna cool 15 minutes before serving. Refrigerate leftovers in an airtight container up to 5 days.
Back to top