Light Eggplant Lasagna

Photo & Styling: Yehuda Salomon
Yield: 8 servings
Prep Time: 20 minutes
Level: Easy

Ingredients:

• 4 small containers prepared eggplant salad (cubes)
• 1 cup yogurt
• 1 egg, beaten
• 1 cup Marinara sauce
• 1 9-ounce package no-boil lasagna noodles
• 10 slices Tnuva Light Edam Cheese, cut into small pieces

Instructions

1. Preheat oven to 350°F.
2. Transfer the eggplant salad to a bowl. Combine with the yogurt and beaten egg.
3. Grease a 9×13″ pan with non-stick spray. Spread about 2 tablespoons of Marinara sauce on the bottom of the pan, and cover with a layer of lasagna noodles. Spoon half the eggplant mixture over the lasagna noodles. Sprinkle 1/3 of the cheese on top.
4. Cover with another layer of lasagna noodles, Marinara sauce and the rest of the eggplant mixture. Sprinkle the second third of the cheese. Cover with a third layer of noodles, the rest of the Marinara sauce and the remaining cheese.
5. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 5-10 minutes or until the cheese is melted and bubbly. Serve immediately.