Recipe by katie in the UP
I found this recipe (curled up in a drawer lol) Always meant to try it, am now posting for the 2005 Zaar World Tour/Greece!! Times are estimated.
Top Review by bluemoon downunder
I made this recipe to divide into separate meal portions to put in my parents' freezer. But I sampled it before it cooled down, of course. Very tasty indeed! . Rather than cooking the eggplant in a pan – it's always such a sponge for oil – I used Sharon123’s instruction in her Holiday Cashew Nut Loaf Recipe #145246 and I brushed eggplant slices (which I left the unpeeled) with olive oil, salt and pepper to taste, then placed them on a baking sheet coated with cooking spray, and broiled them for about 10 minutes, turning them once. I left them as slices for layering. Apart from that and using 6 cloves of garlic, and Evelyn's Fried Red Tomatoes Recipe #121041 and ½ teaspoon of Australian dried and ground bush tomato in place of the can of tomato sauce, I followed the recipe exactly. I used creamy Greek yoghurt – not quite as low in fat but so delicious – which together with the other two ingredients made a very tasty cheese sauce. I added a grinding of black pepper and a pinch of nutmeg to it. This is an easy to make recipe with minimal time and effort for the number of meals it makes. Thank you, katie, for uncurling it from its resting place in your drawer and posting it!
- 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
Directions See How It's Made
- 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.