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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.85 Kcal (703 kJ) | ||
| Calories from fat | 86.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 15% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 11% | |
| Sodium | 300.59mg | 13% | |
| Potassium | 249.89mg | 5% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 11.25g | 22% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 305.1mg | 31% | |
| Amount Per 100 g | |||
| Calories | 112.03 Kcal (469 kJ) | ||
| Calories from fat | 58.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 15% | |
|---|---|---|---|
| Cholesterol | 21.6mg | 11% | |
| Sodium | 200.63mg | 13% | |
| Potassium | 166.79mg | 5% | |
| Total Carbs | 6.09g | 3% | |
| Sugars | 2.74g | 16% | |
| Dietary Fiber | 0.96g | 6% | |
| Protein | 7.51g | 22% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 203.6mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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