Skillet Vegetable "Lasagna"

By srumbel

Tender vegetables combine with mozzarella cheese and pasta sauce in this skillet-simple take on meatless lasagna.
from kraftrecipes.com

Ingredients

• 3 Tbsp. oil
• 1 eggplant, peeled, coarsely chopped
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 3 cloves garlic, minced
• 1 cup POLLY-O Original Ricotta Cheese
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 1-1/2 cups spaghetti sauce, divided
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Preparation

Step 1

Heat oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
Spread 1 cup spaghetti sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining spaghetti sauce and mozzarella. Cover.
Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Servings

6 servings


Serving Suggestion

Serve with crusty whole grain bread and a glass of fat-free milk to round out the meal.

Special Extra

Garnish with 1 Tbsp. chopped fresh basil just before serving.