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Receta Eggplant Lasagna
by Global Cookbook

Eggplant Lasagna
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Ingredientes

  • 1/4 c. Extra virgin olive oil
  • 1 med Eggplant
  • 1/2 c. Minced onion
  • 2 x Cloves garlic, chopped
  • 30 ounce Spaghetti sauce*
  • 3 c. POLLY-O All Natural Whole Lowfat milk Ricotta Cheese
  • 8 ounce POLLY-O Whole Lowfat milk Mozzarella Cheese, shredded & divided
  • 3/4 c. POLLY-O All Natural Grated Parmesan Cheese, divided
  • 9 x Lasagna noodles, cooked, liquid removed

Direcciones

  1. Or possibly use 3 c. homemade spaghetti sauce
  2. HEAT oil in large nonstick skillet on medium heat. Add in eggplant, onion and garlic. Cook 15 min or possibly till eggplant is very tender. Stir in spaghetti sauce.
  3. MIX ricotta cheese, 1 c. of the mozzarella cheese and 1/2 c. of the parmesan cheese.
  4. LAYER 3 lasagna noodles, 1/3 cheese mix and 1/3 sauce in 13x9-inch baking dish, repeat layers 2 times. Top with remaining 1 c. mozzarella cheese and 1/4 c. parmesan cheese.
  5. BAKE at 350 F for 40 to 45 min or possibly till thoroughly heated. Let stand 10 min before serving.