Place the bell peppers, tomatoes, 8 peeled cloves of garlic, olive oil and salt and pepper into a roasting pan.
Roast for about 40 minutes.
Remove from oven and place red peppers into a ziplock bag to cool. Set the remained of the roasted veggies to the side.
Turn oven off to cool.
Zucchini and Eggplant
Using a mandoline, slice zucchini into long slices about ¼ inch thick.
Slice eggplant into ¼ inch thick rounds.
Lay the zucchini, one layer thick, on a clean lint free dish towel and salt generously. Cover with another towel and repeat with the remainder of the zucchini and eggplant.
Cover all layers with a final towel and let them sweat until ready to assemble.
Lemon Dill Ricotta
Add ricotta, greek yogurt, pressed garlic, lemon zest, lemon juice and dill to a medium bowl. Mix well.
Add eggs and whisk until well blended.
Add 1 tsp salt, and 1 tsp pepper.
Bolognese
Brown lamb, ground beef and onions in a sauce pan.
Add roasted tomatoes and garlic to a large sauce pan.
Remove skin and seeds from the roasted red peppers.
Add roasted red peppers to the sauce pan.
Using a stick (immersion) blender, puree the roasted tomatoes, garlic, and red peppers until smooth.
Add browned meat mixture to the pureed roasted vegetables.
Add oregano and crushed red pepper. Simmer for 20 minutes.
Adjust seasoning with salt and pepper.
Assembly
Preheat oven to 350℉
Add ⅓ bolognese to the bottom of a lasagna pan.
Add one layer of zucchini.
Add a layer of lemon dill ricotta.
Add a layer of eggplant.
Add another ⅓ of the bolognese.
Add ½ of the shredded cheese.
Repeat.
Place lasagna pan on a cookie sheet.
Bake for 1 hour. Until cheese is bubbly and brown.
Let rest for 20 minutes before serving.
RECIPE TIPS
Sauce Notes: The sauce for this recipe is usually on the thicker side. The thickness will also vary depending on how juicy your tomatoes were and as always oven temperatures can vary. If the sauce seems too thick you can add a little bit of vegetable broth or water to thin it slightly. Just keep in mind, that the veggies will release water as this dish cooks. So, you don't want a sauce that is too thin. Eggplant and Zucchini Notes: Salting the veggies before assembly helps to remove water and also soften them before cooking. The texture of eggplant and zucchini can vary. If you do like your zucchini and eggplant on the softer side, I would recommend pan searing the slices in a bit of olive oil before assembling. When I created this recipe I had no issues with feeling the eggplant or zucchini was too raw. However, this may be due to personal preference or the variation in the vegetables. Happy Cooking!!!