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Main dishes

Skillet Vegetable "Lasagna"

Skillet Vegetable "Lasagna" recipe
photo by:kraft
Tender vegetables combine with mozzarella cheese and pasta sauce in this skillet-simple take on meatless lasagna.
time
prep:
30 min
total:
50 min
servings
total:
6 servings
Magazine Acquisition

What You Need

3
Tbsp.  oil
1
 eggplant, peeled, coarsely chopped
1
 zucchini, sliced
1
 yellow squash, sliced
3
cloves  garlic, minced
1
cup  POLLY-O Original Ricotta Cheese
3
Tbsp.  KRAFT Grated Parmesan Cheese
1-1/2
cups  spaghetti sauce, divided
1-1/2
cups  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetables from skillet; set aside. Mix ricotta and Parmesan.

SPREAD 1 cup spaghetti sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, cooked vegetables, remaining spaghetti sauce and mozzarella. Cover.

COOK on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Kraft Kitchens Tips

Serving Suggestion
Serve with crusty whole grain bread and a glass of fat-free milk to round out the meal.
Special Extra
Garnish with 1 Tbsp. chopped fresh basil just before serving.
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