Roasted Vegetable Lasagna



For Vegetables:
2 medium aubergines, cut into chunks
2 large ripe tomatoes, cut into chunks
1 large courgette, cut into chunks
1 large red bell pepper, seeded and cut chunks
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oregano
1 teaspoon fine sea salt 
½ teaspoon black pepper 

For Yoghurt Mixture:
715g FAGE Total, FAGE Total 2% or FAGE Total 0%
250g ricotta
115g double cream
2 large eggs
1 teaspoon fine sea salt 
½ teaspoon black pepper

To Assemble:
1 (340g) package oven-ready lasagna noodles
230g grated mozzarella 
115g grated pecorino

  1. Vegetables: Preheat oven to Gas Mark 6. In a large bowl toss together aubergine, tomato, courgette, 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 Gas Mark 4.
  2. Yoghurt Mixture: In a medium bowl whisk together FAGE Total, ricotta, cream, eggs, and salt and pepper.
  3. Assembly: Lightly oil a baking dish or lasagna pan. Spread a thin layer of Yoghurt mixture on the bottom, then add a layer of noodles. Top with ¼ of remaining Yoghurt 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 Yoghurt mixture and mozzarella and pecorino.
  5. Cover dish tightly with foil and bake at Gas Mark 4 for about 45 minutes. Remove foil and bake until browned, 15 minutes more.