Moosewood Greek Lasagna*
A fresh take on lasagna.
Sauce: |
In a saucepan, warm the olive oil briefly on medium-high heat. Add the onions and sauté for about 5 minutes, stirring frequently, until the onions have begun to release juices. Stir in the garlic and marjoram and sauté until the onions are translucent. Add the tomatoes, cover, and bring to a simmer; then reduce the heat to medium-low -- just enough to maintain a simmer. Add the olives, salt, and pepper. For best flavor, add the dill just before assembling the lasagna.
Preheat the oven to 400 degrees. Lightly oil a large baking sheet.
While the sauce gently simmers, lay the eggplant rounds on the baking sheet, brush them with olive oil, and bake uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350 degrees.
Meanwhile, in a bowl, mix together the eggs, cottage cheese, fennel, and 1 cup of the feta and set aside.
Lightly oil a 7 1/2 x 10 x 3-inch casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the sauce. Next layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta.
Cover the lasagna with aluminum foil and bake for 45 to 50 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving.
Serves 8.
Per 15-ounce serving: 462 calories, 22.9 g protein, 24.5 g fat, 39.6 g carbohydrates, 10.1 g saturated fatty acids, 172.4 mg cholesterol, 1,827.3 mg sodium, 3.5 g total dietary fiber
*This recipe comes from the cookbook Moosewood Restaurant New Classics: 350 recipes for homestyle favorites and everyday feasts (Moosewood Collective 2001, Moosewood, Inc.).