Greek Lasagna

Name: Greek Lasagna
Ingredients: 9 pieces lasagne pasta, uncooked; 1 tablespoon vegetable oil; 1 large onion, finely diced; 2 garlic cloves, minced; 1 lb eggplant, peeled and finely diced; 3 cups part-skim ricotta cheese; 4 ounces feta cheese, crumbled; 1 cup plain low-fat yogurt; 1 (28 ounce) can tomato sauce; 1/2 cup parmesan cheese, grated

10 ingredients

5 steps

Ingredients

9 pieces lasagne pasta, uncooked
1 tablespoon vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
1 lb eggplant, peeled and finely diced
3 cups part-skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain low-fat yogurt
1 (28 ounce) can tomato sauce
1/2 cup parmesan cheese, grated

Directions

1

Cook lasagne according to package directions; drain.
2

Preheat oven to 350°F. Warm oil in a large saucepan over low heat.
3

Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. Meanwhile, stir together the Ricotta, Feta and yogurt.
4

When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
5

In a 9 x 13 x 2-inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagne. Spoon some of the Ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and Ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown.