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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add 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. Add the dill just before assembling lasagna for best flavor. | 2. Preheat oven to 400*F. Lightly oil a large baking sheet. | 3. While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F. | 4. Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside. | 5. Lightly oil a 8"x10"x3" 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 tomato 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 cheese. | 6. Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
marjoram	2	teaspoons		3.252	0.7267	0.1519	0.0845
tomato	5	cups	undrained canned	207.0	45.9	10.8	1.8
kalamata olive	1/3	cup	chopped	201.7338	0.0	44.8801	1.1333
salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
dill	3	tablespoons	chopped	60.39	10.9237	3.1639999999999997	2.8789
eggplant	1	pounds	cut	113.3982	26.6713	4.4452	0.8165
olive oil				358.02	0.0	0.0	40.5
egg	3		beaten	214.5	1.08	18.84	14.265
cottage cheese	2	cups		411.6	14.196	46.70399999999999	18.06
fennel	1	teaspoon	ground	0.5619	0.1323	0.0225	0.0036
feta cheese	3	cups	grated	1188.0	18.405	63.945	95.76
lasagna noodle	1/2	lb	uncooked	201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.