mediterranean lasagne
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
9 piece  lasagne -- uncooked
1 Tbsp  vegetable oil
1 large  onion -- finely diced
2 clove  garlic -- 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
1   28 ounce can tomato sauce
1/2 cup  grated parmesan cheese
 
cook lasagne according to package directions; drain. 
preheat oven to 350 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 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 10-12 
 
cuisine: "mediterranean" 
source: "national pasta association" 
s(internet address): "http://ilovepasta.org/" 
 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving: 172 calories (kcal); 8g total fat; (41% calories from fat); 
12g protein; 14g carbohydrate; 30mg cholesterol; 660mg sodium 
food exchanges: 0 grain(starch); 1 1/2 lean meat; 1 1/2 vegetable; 0 
fruit; 1/2 fat; 0 other carbohydrates 
 
 
 
-- 
 
(ID: 75151) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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