Mediterranean Lasagna

Name: Mediterranean Lasagna
Yield: 10
Cuisine: Italian
Ingredients: 9 lasagna noodles, uncooked; 1 Tbsp vegetable oil; 1 large onion, finely chopped; 2 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

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By Just A Pinch KitchenCrew

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Serves:

Ingredients

9

lasagna noodles, uncooked
1 Tbsp

vegetable oil
1 large

onion, finely chopped
2

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
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How to Make Mediterranean Lasagna

Step-by-Step

Cook lasagna according to package directions; drain.
Preheat oven to 350 degrees.
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.