* Exported from MasterCook *
MEDITERRANEAN LASAGNE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Main dish
Meatless
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Pieces Lasagne -- uncooked
1 tb Vegetable oil
1 lg Onion -- finely diced
2 Garlic cloves -- minced
1 lb Eggplant
-- peeled and finely diced
3 c Part-skim ricotta cheese
4 oz Feta cheese, crumbled
1 c Plain, low-fat yogurt
28 oz Tomato sauce
1/2 c Grated Parmesan cheese
Cook lasagne according to package directions; drain.
Preheat oven to 350 degrees F. 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 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.
Serves 10 to 12
Each serving contains: 266 Calories; 15.9 g Protein;
27.1 g Carbohydrates; 11 g Fat; 34.8 mg Cholesterol;
318 mg Sodium. Calories from Fat: 37%
Copyright National Pasta Association
(
http://www.ilovepasta.org) (Reprinted with permission)
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