Mediterranean Lasagne

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Mediterranean Lasagne

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes National Pasta

Association

Pasta

 

Amount Measure Ingredient -- Preparation Method

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9 pieces Lasagne -- uncooked

1 tablespoon vegetable oil

1 large onion -- finely diced

2 cloves garlic -- minced

1 pound 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 grated Parmesan cheese

 

Cook lasagne according to package directions; drain.

Preheat oven to 350ºF. 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 × 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.

 

Serves 10-12

 

Cuisine:

" Mediterranean "

Source:

" National Pasta Association "

S(Internet address):

" http://ilovepasta.org/ "

 

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Per serving: 215 Calories (kcal); 9g Total Fat; (38% calories from

fat); 13g Protein; 20g Carbohydrate; 30mg Cholesterol; 661mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;

0 Fruit; 1 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 306 0 0 0 0 4940 0 20137 1506 0