Greek Lasagna

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 cook lasagne according to package directions; drain.
• 2 preheat oven to 350ºf. 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 × 13 × 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.