9 lasagna noodles, uncooked
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 medium eggplant, peeled and finely diced
3 cups part-skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain low-fat yogurt
1 (28 ounce) can tomato sauce
1/2 cup Parmesan cheese, grated

Cook lasagna noodles according to directions and drain. Preheat oven to 350 degrees. Heat oil in a large saucepan over low heat. Add onion, garlic and eggplant and mix well. Cover and let vegetables cook over low heat until very soft, about 10 minutes. Stir together ricotta and feta cheese and yogurt. Remove vegetables from heat and stir in tomato sauce; reserve 1-cup eggplant-sauce mixture.

Spread some of the eggplant mixture in the bottom of a 9x13x2 inch-baking dish. Place 3 pieces lasagna noodles over sauce. Spoon 1/3 of the ricotta mixture over noodles and top with 1/3 of the eggplant mixture. Place 3 more lasagna noodles over sauce and continue with layers, topping last layer of noodles with the 1 cup reserved eggplant mixture. Sprinkle with Parmesan cheese and bake uncovered for 45 minutes or until cheese is brown. Cut into 12 pieces and serve.

Makes 12 Servings
Serving Size: 1 piece