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  • 9servings
  • 75minutes
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 medium eggplant , peeled, cut into 1/4-inch cubes

  3. 1/2 cup chopped onion

  4. 2 cloves garlic , minced

  5. 1 jar (26 oz.) spaghetti sauce

  6. 3 cups POLLY-O Original Ricotta Cheese

  7. 1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese , shredded, divided

  8. 1/2 cup KRAFT Grated Parmesan Cheese , divided

  9. 9 lasagna noodles , cooked, drained

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.

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