Steps:
- 1. Cook lasagna according to package directions; drain.
- 2. Preheat oven to 350 degrees.
- 3. Warm oil in a large saucepan over low heat.
- 4. Add onion, garlic and eggplant.
- 5. Cover and let vegetables cook until very soft, about 10 minutes.
- 6. Meanwhile, stir together the ricotta, feta and yogurt.
- 7. When vegetables are done, stir in tomato sauce.
- 8. Remove from heat and set aside 1 cup of eggplant mixture.
- 9. In a 9 x 13 x 2-inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagna.
- 10. Spoon some of the ricotta over the lasagna.
- 11. Continue to layer with eggplant mixture, lasagna and ricotta.
- 12. Place a layer of lasagna on top.
- 13. Spread the reserved eggplant over lasagna and sprinkle with parmesan.
- 14. Bake uncovered for 45 minutes, until cheese is brown.
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