Cheesy Beef & Eggplant Lasagna

Ingredients

• 8 oz philadelphia chive & onion cream cheese spread 
• 1.5 lb eggplant peeled cut into 1/2-inch cubes
• 1 lb extra-lean ground beef 
• 1 clove garlic minced
• 8 oz italian* five cheese blend shredded kraft
• 15  oven-ready lasagna noodles 
• 3 Tbsp milk 
• 1  onion chopped
• 0.3 cup parmesan cheese grated kraft
• 2 cups classico family favorites pasta sauce traditional

Equipment

• bowl
• frying pan
• oven
• baking pan
• microwave

Directions

1. Heat oven to 400F.
2. Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
3. Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat.
4. Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through.
5. Remove from heat.
6. Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.
7. Bake 1 hour, uncovering for the last 15 min.
8. Let stand 10 min. before serving.