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Main dishes

Cheesy Beef & Eggplant Lasagna

Cheesy Beef & Eggplant Lasagna recipe
photo by:kraft
This quick-to-prep version of hearty lasagna is made with fresh eggplant, ground beef, a shredded five-cheese blend...oh, and then some more cheese.
30 min
1 hr 30 min
15 servings

What You Need

large  eggplant (1-1/2 lb.), peeled, cut into 1/2-inch cubes
lb.  extra-lean ground beef
 onion, chopped
clove  garlic, minced
cups  spaghetti sauce
tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
Tbsp.  milk
 oven-ready lasagna noodles
pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.

MICROWAVE eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.

MEANWHILE, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat. Add spaghetti sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.

SPREAD about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.

BAKE 1 hour, uncovering for the last 15 min. Let stand 10 min. before serving.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
Serve with a fresh fruit and a side salad to round out the meal.
How to Keep Foil From Sticking to the Baked Lasagna
Spray foil with cooking spray before using to cover the lasagna before baking.
Make Ahead
Lasagna can be assembled in advance. Refrigerate up to 24 hours before baking, increasing the baking time if needed until lasagna is heated through.
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