Menu Enter a recipe name, ingredient, keyword...

Eggplant Lasagna

By

Google Ads
Rate this recipe 4.9/5 (9 Votes)

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 Grated Parmesan Cheese, divided
  • 9 -lasagna noodles, cooked, drained

Details

Servings 9
Preparation time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.

You'll also love

Review this recipe

Moussaka (Eggplant and Lamb Casserole) Balsamic Eggplant with Lentils and Goat Cheese