Pasta sauce laced with onions, garlic and eggplant cubes is layered with lasagna noodles and a ricotta cheese mixture in this hearty casserole.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup olive oil
1 eggplant, peeled, chopped
1/2 cup chopped onions
2 cloves garlic, minced
1 jar (650 mL.) Classico di Napoli Tomato & Basil Pasta Sauce
3 cups part-skim ricotta cheese
1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided
9 lasagna noodles, cooked
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How do I make it ?
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.
Mix ricotta, 1 cup mozzarella and 1/4 cup Parmesan until blended.
Layer 1/3 each of the noodles, cheese mixture and sauce 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.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 9 g
Cholesterol 40 mg
Sodium 620 mg
Total carbohydrate 29 g
Dietary fibre 3 g
Sugars 10 g
Protein 21 g
9 servings, 1/9 recipe (310 g) each
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.