*  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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