Eggplant Lasagna

Ingredients

• 9  lasagna noodles cooked
• 1  eggplant peeled chopped
• 2 cloves garlic minced
• 0.3 cup olive oil 
• 0.5 cup onions chopped
• 0.5 cup parmesan cheese divided grated kraft
• 24 oz classico family favorites pasta sauce traditional
• 3 cups polly-o original ricotta cheese 
• 8 oz polly-o milk mozzarella cheese shredded whole divided

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Heat oil in large nonstick skillet on medium heat.
3. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally.
4. Remove from heat. Stir in pasta sauce.
5. Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
6. Layer 1/3 each 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.
7. Bake 40 to 45 min. or until heated through.
8. Let stand 10 min. before cutting to serve.