Skillet Vegetable 'Lasagna

Ingredients

• 1  eggplant peeled coarsely chopped
• 3 cloves garlic minced
• 3 Tbsp oil 
• 3 Tbsp parmesan cheese grated kraft
• 1.5 cups classico family favorites pasta sauce divided traditional
• 1 cup polly-o original ricotta cheese 
• 1.5 cups mozzarella cheese shredded with a touch of philadelphia kraft
• 1  baby squash yellow sliced
• 1  zucchini sliced

Equipment

• frying pan

Directions

1. Heat oil in large skillet on medium-high heat.
2. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender.
3. Remove vegetable mixture from skillet; set aside.
4. Mix ricotta and Parmesan until blended.
5. Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
6. Cook on medium-low heat 20 min. or until heated through.
7. Remove from heat; let stand 5 min. before serving.