Served as main course. Vegetarian dish.

9 Pieces Lasagne, uncooked

1 Tablespoon Vegetable Oil

1 Onion, finely diced

2 Garlic Cloves, minced

1 lb Eggplant, peeled and finely diced

3 cup Part-skim Ricotta Cheese

4 oz Feta Cheese, crumbled

1 cup Plain, low-fat Yogurt

28 oz Tomato Sauce

1/2 cup 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

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