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Main dishes

Eggplant Lasagna

Eggplant Lasagna recipe
photo by:kraft
Spaghetti sauce laced with onions, garlic and eggplant cubes is layered with lasagna noodles and a ricotta cheese mixture in this hearty casserole.
30 min
1 hr 15 min
9 servings
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what you need

cup  olive oil
medium  eggplant, peeled, cut into 1/4-inch cubes
cup  chopped onion
cloves  garlic, minced
jar  (26 oz.) spaghetti sauce
cups  POLLY-O Original Ricotta Cheese
pkg.  (8 oz.) POLLY-O Whole Milk Mozzarella Cheese, shredded, divided
cup  KRAFT Grated Parmesan Cheese, divided
 lasagna noodles, cooked, drained

Make It

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and a piece of your favorite fruit.
Substitute 3 cups homemade spaghetti sauce for the jarred spaghetti sauce.
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