By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- lasagna noodles, uncooked
- 1 Tbsp
- vegetable oil
- 1 large
- onion, finely chopped
- garlic cloves, minced
- 1 lb
- eggplant, peeled and chopped
- 3 c
- ricotta cheese
- 4 oz
- feta cheese, crumbled
- 1 c
- yogurt, low-fat, plain
- 28 oz
- tomato sauce
- 1/2 c
- parmesan cheese, grated
1Cook lasagna according to package directions; drain.
2Preheat oven to 350 degrees.
3Warm oil in a large saucepan over low heat.
4Add onion, garlic and eggplant.
5Cover and let vegetables cook until very soft, about 10 minutes.
6Meanwhile, stir together the ricotta, feta and yogurt.
7When vegetables are done, stir in tomato sauce.
8Remove from heat and set aside 1 cup of eggplant mixture.
9In 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.
10Spoon some of the ricotta over the lasagna.
11Continue to layer with eggplant mixture, lasagna and ricotta.
12Place a layer of lasagna on top.
13Spread the reserved eggplant over lasagna and sprinkle with parmesan.
14Bake uncovered for 45 minutes, until cheese is brown.