Ingredients

The following ingredients have 9 Servings
  • 1/4 cup olive oil
  • 1 eggplant, peeled, chopped
  • 1/2 cup super duper chopped onions
  • 2 cloves garlic, minced
  • 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
  • 3 cups POLLY-O Original Ricotta Cheese
  • 1 pkg. (8 oz.) whole milk mozzarella cheese, shredded, divided
  • 1/2 cup KRAFT Grated Parmesan Cheese, divided
  • 9 lasagna noodles, cooked

Instruction

  • Heat oven to 350°F.
  • Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
  • Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
  • Layer 1/3 <u>each</u> of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
  • Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.