Mediterranean Lasagna

Mediterranean Lasagna Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew


☆☆☆☆☆ 0 votes


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.

About Mediterranean Lasagna

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy