| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Pasta, Vegetarin |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
md |
Eggplant |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 30 |
oz |
Spaghetti sauce* |
| 3 |
c |
POLLY-O All Natural Whole Milk Ricotta Cheese |
| 8 |
oz |
POLLY-O Whole Milk Mozzarella Cheese; shredded & divided |
| 3/4 |
c |
POLLY-O All Natural Grated Parmesan Cheese; divided |
| 9 |
|
Lasagna noodles; cooked, drained |
INSTRUCTIONS
Or use 3 cups homemade spaghetti sauce
HEAT oil in large nonstick skillet on medium heat. Add eggplant, onion and
garlic. Cook 15 minutes or until eggplant is very tender. Stir in spaghetti
sauce.
MIX ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the
parmesan cheese.
LAYER 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in 13x9-inch
baking dish, repeat layers 2 times. Top with remaining 1 cup mozzarella
cheese and 1/4 cup parmesan cheese.
BAKE at 350°F for 40 to 45 minutes or until thoroughly heated. Let stand 10
minutes before serving.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on
Jan 19, 1998
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