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Skillet Vegetable 'Lasagna'

55 Min(s)
35 Min(s) Prep
20 Min(s) Cook
Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna.
What You Need
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6 servings
Original recipe yields 6 servings
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 OLIVO by CLASSICO Traditional Pasta Sauce, divided
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
1
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 vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
2
Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
3
Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with crusty whole grain bread and a glass of fat-free milk to round out the meal.
Tip 2
Special Extra
Garnish with 1 Tbsp. chopped fresh basil just before serving.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 9g
45%
Trans Fat 0.5g
Cholesterol 40mg
13%
Sodium 550mg
24%
Total Carbohydrates 15g
5%
Dietary Fibers 5g
18%
Sugars 9g
18%
Protein 16g
32%
Vitamin A
35%
Vitamin C
10%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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