Greek Lasagna

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READY IN: 1hr 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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