250 g of lasagna or other wide flat pasta, broken into pieces (maltagliate)
For the sauce
Oil (for greasing)
One medium-sized eggplant (300 g), cut into slices
Two medium-sized zucchinis (400 g), cut into lengthwise slices
Four medium-sized tomatoes (400 g), seedless and chopped
One cup of creamy ricotta cheese (250 g)
One cup of natural yogurt (200 g)
Half a teaspoon of salt
Four tablespoons of mustard seeds
One teaspoon of grated lemon zest
250 g of lasagna or other wide flat pasta, broken into pieces (maltagliate)
For the sauce
Oil (for greasing)
One medium-sized eggplant (300 g), cut into slices
Two medium-sized zucchinis (400 g), cut into lengthwise slices
Four medium-sized tomatoes (400 g), seedless and chopped
One cup of creamy ricotta cheese (250 g)
One cup of natural yogurt (200 g)
Half a teaspoon of salt
Four tablespoons of mustard seeds
One teaspoon of grated lemon zest
In a large pot, bring 3 liters of water to a boil with one tablespoon of salt at high heat
Add the pasta and cook it without covering, until it becomes al dente (13 minutes)
Prepare the sauce: grease a large frying pan with oil, place it over medium-high heat, and sauté the eggplant and zucchini, stirring occasionally, until they become tender (about 10 minutes)
Add the tomato and cook for one minute
In a small bowl, combine the remaining ingredients
Add the legumes and mix
Drain the pasta and add it to the sauce
Transfer it to a serving dish and serve immediately.
