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    Eggplant Lasagna


    Source of Recipe


    kraft.com

    List of Ingredients




    1/4 cup olive oil
    1 medium eggplant peeled, cut into 1/4-inch cubes
    1/2 cup chopped onion
    2 cloves garlic minced
    1 jar (26 oz.) spaghetti sauce
    3 cups POLLY-O Original Ricotta Cheese
    1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
    1/2 cup KRAFT 100% Grated Parmesan Cheese divided
    9 lasagna noodles cooked, drained

    Recipe



    PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally. Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
    SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
    BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

 

 

 

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