9 pieces lasagna, uncooked
Preheat oven to 350F.
1 tablespoon vegetable oil
1 large onion, finely diced
2 cloves garlic, minced
1 1 pound eggplant, peeled and finely
3 cups part-skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain, low-fat yogurt
1 can tomato sauce, (28 ounces)
1/2 cup grated parmesan cheese
Cook lasagna according to package directions; drain.
Warm oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes.
Meanwhile, stir together the ricotta, feta and yogurt. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture. 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 lasagna. Spoon some of the ricotta over the lasagna. Continue to layer with eggplant mixture, lasagna, and ricotta. Place a layer of lasagna on top. Spread the reserved eggplant over lasagna and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown.
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