Eggplant Lasagna

Name: Eggplant Lasagna
Ingredients: 1/4 cup olive oil; 1 eggplant, peeled, chopped; 1/2 cup chopped onions; 2 cloves garlic, minced; 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta 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

9 ingredients

13 steps

Ingredients

1/4 cup olive oil
1 eggplant, peeled, chopped
1/2 cup chopped onions
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta 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

Directions

1

Heat oven to 350F.
2

Heat oil in large nonstick skillet on medium heat.
3

Add eggplant, onions and garlic; cook 15 min.
4

or until eggplant is very tender, stirring occasionally.
5

Remove from heat.
6

Stir in pasta sauce.
7

Mix ricotta, 1 cup mozzarella and 1/4 cup Parmesan until blended.
8

Layer 1/3 each of the noodles, cheese mixture and sauce in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice.
9

Top with remaining mozzarella and Parmesan.
10

Bake 40 to 45 min.
11

or until heated through.
12

Let stand 10 min.
13

before cutting to serve.