Greek Lasagna-Vegetarian

May 09, 2023May 9, 20230 2
Comforting and flavorful Greek Lasagna-Vegetarian recipe
in Main

Prep

25 min

Cook

1 hr 20 min

Ready In

1 hr 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

3 tablespoons olive oil
2 cups chopped onions
5 garlic cloves , minced
2 teaspoons marjoram , dried
5 cups undrained canned whole tomatoes
1/3 cup chopped kalamata olive
2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh dill
1 large eggplant , cut into 1/2-inch rounds ( about 1 1/2 pounds )
olive oil , for brushing
3 eggs , beaten
2 cups cottage cheese
1 teaspoon ground fennel
3 cups grated feta cheese
1/2 lb uncooked lasagna noodle

Nutrision Information

Servings Per Recipe
8
Calories
504
Sugar
8g
Fat
29g
Greek Lasagna-Vegetarian is a flavorful and comforting twist on the traditional lasagna. This vegetarian version features layers of eggplant, tomato sauce, cottage cheese, feta cheese, and lasagna noodles. The dish is packed with flavor from the dried marjoram, chopped kalamata olive, chopped fresh dill, and ground fennel. It is a great option for a meatless dinner or for anyone looking to incorporate more vegetables in their diet.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a large saucepan, heat the olive oil over medium heat.
3.Add the chopped onions and garlic and cook until the onions are translucent, about 5 minutes.
4.Stir in the dried marjoram, canned whole tomatoes, chopped kalamata olive, salt, and black pepper.
5.Cook the mixture, stirring occasionally, for about 7 to 10 minutes, or until it has thickened.
6.Remove from the heat and stir in the chopped fresh dill.
7.Brush the eggplant rounds with olive oil and place on a baking sheet. Bake for about 20 to 25 minutes, or until tender.
8.In a medium bowl, beat the eggs and mix in the cottage cheese and ground fennel.
9.To assemble the lasagna, spread 1/3 of the tomato sauce on the bottom of a 9 by 13 inch baking dish. Layer 1/3 of the lasagna noodles on top of the tomato sauce, followed by 1/3 of the feta cheese, and 1/3 of the egg and cottage cheese mixture.
10.Repeat the layers two more times, ending with a layer of feta cheese on top.
11.Bake for about 45 minutes to 1 hour, or until the cheese is melted and bubbly, and the lasagna is heated through.
12.Let cool for about 10 minutes before serving.

PROS

This Greek Lasagna-Vegetarian is a flavorful, comforting, and satisfying dish.

It is a great vegetarian option and is loaded with nutrients from the vegetables and cheese.

The leftovers can be stored in an airtight container in the fridge for up to 4 days.

CONS

Eggplant can be bitter if not cooked properly.

It can also be soaked with oil, which can make the lasagna greasy.

This dish takes some time to assemble and bake, but it is well worth the effort.

HEALTH & BENEFITS

Eggplants are low in calories but rich in vitamins and minerals such as vitamin C, vitamin K, vitamin B6, and potassium.
Tomatoes are a good source of lycopene, a powerful antioxidant that has been linked to a reduced risk of heart disease and cancer.
Cottage cheese is high in protein and calcium, which are essential nutrients for bone health.
Feta cheese is a good source of protein and calcium, but it is also high in sodium, so it should be enjoyed in moderation as part of a balanced diet.

Print

Leave a Reply

Your email address will not be published.