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Mediterranean Lasagna

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Recipe

Mediterranean Lasagna recipe.

 

Yield

12 servings

Prep

1 hrs

Cook

45 min

Ready

hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
9 each lasagna noodles
uncooked
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1 tablespoon vegetable oil
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1 large onions
finely diced
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2 each cloves
minced
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1 pound eggplant
peeled and finely sliced
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3 cups ricotta cheese
part skim
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4 ounces feta cheese
crumbled
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1 cup yogurt, low-fat
28 ounces tomato sauce
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½ cup Parmesan cheese
grated
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Ingredients

Amount Measure Ingredient Features
9 each lasagna noodles
uncooked
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15 ml vegetable oil
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1 large onions
finely diced
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2 each cloves
minced
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453.6 g eggplant
peeled and finely sliced
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7.1E+2 ml ricotta cheese
part skim
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115.6 ml/g feta cheese
crumbled
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237 ml yogurt, low-fat
809.2 ml/g tomato sauce
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118 ml Parmesan cheese
grated
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Directions

Cook lasagne according to package directions; drain.

Preheat oven to 350℉ (180℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 37826% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 217mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 21%
Sugars g
Protein 35g
Vitamin A 11% Vitamin C 22%
Calcium 24% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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