ROASTED VEGETABLES AND WHITE YOGHURT LASAGNE
INGREDIENTS
For the vegetables:
2 medium eggplants, cut into small pieces
2 large ripe tomatoes, cut into small pieces
1 large zucchini, cut into small pieces
1 large red bell pepper, seedless and cut into small pieces
3 tablespoons of olive oil
1 tablespoon of chopped fresh rosemary
1 tablespoon of chopped fresh oregano
1 teaspoon of salt
½ teaspoon of black pepper
For the yoghurt mix:
710 g of Dacos White Yoghurt
250 g of ricotta cheese
110 g of cream
2 large eggs
1 teaspoon of salt
½ teaspoon of black pepper
PREPARATION
1. Vegetables: Preheat the oven at 200 ° C. In a large bowl, mix the eggplants, tomatoes, zucchini, bell pepper, oil, rosemary, oregano, salt and pepper. Spread in a single layer on 2 large baking plates and roast, stirring occasionally, until all the vegetables are tender and lightly browned, it should take about 30 minutes. Reduce the oven temperature to 180 ° C.
2. Yogurt Blend: In a medium bowl, mix the Dacos White Yoghurt, ricotta cheese, cream, eggs, salt and pepper.
3. Preparation: Lightly grease a baking tray. Spread a thin layer of the yoghurt mixture on the bottom, then add a layer of lasagna. Cover with ¼ of the yoghurt mixture, ⅓ of the vegetables and a little mozzarella and pecorino cheese.
4. Repeat until 4 layers of lasagna are formed, using all the ingredients and finish it by sprinkling on the top the remnants of the yoghurt, mozzarella and pecorino cheese.
5. Proceed to cover the upper surface of the baking tray with some tinfoil and put it in the oven Bake at 180 ° C for about 45 minutes. Remove the tinfoil and cook for another 15 minutes.
6. Let the lasagna cool for 15 minutes before serving.
