Ingredients
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)
-
Steps
- 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℉.
- Greek Yogurt Mixture: In a medium bowl whisk together FAGE Total, ricotta, cream, eggs, and salt and pepper.
- 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.
- Repeat until there are 4 layers of noodles, using all the ingredients, ending with yogurt mixture and mozzarella and pecorino.
- Cover dish tightly with foil and bake at 350°F for about 45 minutes. Remove foil and bake until browned, 15 minutes more.
- Let lasagna cool 15 minutes before serving. Refrigerate leftovers in an airtight container up to 5 days.
