This recipe comes from Kraft and it got four out of five stars on their website. I always seem to have the same issue with every lasagna recipe - the sauce mixture never makes enough for three layers. It's always two layer city. So if you think I'm doing something wrong here, feel free to leave a comment.
1/4 cup olive oil (I had to use more than this amount because 1/4 of a cup wasn't enough)
1 medium eggplant, peeled, cut into 1/4-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
3 cups Ricotta Cheese
1 lb Mozzarella Cheese, shredded, divided
1/2 cup Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained
- PREHEAT oven to 350°F. Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 min. or until eggplant is very tender, stirring occasionally.
- Stir in spaghetti sauce; set aside. Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese.
- SPRAY 13x9-inch baking dish with cooking spray. Layer 3 lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sauce in dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
- BAKE 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.