Mediterranean Lasagna

This is a vegetarian lasagna that takes a Mediterranean detour. Instead of the standard Italian-American meat sauce and mozzarella build, eggplant replaces the ground beef and a Greek-leaning cheese mixture (ricotta, feta, and yogurt) replaces the typical mozzarella-ricotta combination.

The feta is what gives this its distinctive Mediterranean character. The salty briny tang cuts through the rich ricotta and adds the unmistakable flavor of Greek cooking. Don’t substitute. The yogurt thins the cheese mixture into something spreadable and adds a subtle tang of its own.

Covering the eggplant while it cooks at low heat is the key technique for getting it silky-soft instead of greasy. Eggplant is a sponge for oil if you give it free access to fat, but covered, it steams in its own moisture and breaks down to a creamy texture without needing extra oil.

Reserving 1 cup of the eggplant mixture for the top before assembly is a smart move. It keeps the noodles from drying out as the lasagna bakes uncovered, and gives the Parmesan crust something flavorful to brown over.

Let the lasagna rest 15 minutes after baking before slicing. Cutting too soon makes a soupy slice. Patience equals clean, tidy squares.

Pro Tips

• Salt and drain peeled eggplant slices on paper towels for 30 minutes before cooking. Removes bitterness and excess water.
• Use part-skim ricotta as written. Whole milk works fine but full-fat versions can read greasy here.
• Stir 1 tablespoon chopped fresh oregano or basil into the ricotta mixture for added freshness.
• Bake on a sheet pan to catch any bubble-overs from the tomato sauce.

Variations

• Add a layer of sauteed zucchini or roasted red peppers for more vegetables.
• Stir 1 cup of frozen chopped spinach (squeezed dry) into the cheese mix for a Greek spinach lasagna.
• Drizzle with extra-virgin olive oil and torn fresh basil after slicing for a fresh finish.