This quick-to-prep version of hearty lasagna is made with fresh eggplant, ground beef, a shredded five-cheese blend...oh, and then some more cheese.
What You Need
Original recipe yields 15 servings
1 large eggplant (1-1/2 lb.), peeled, cut into 1/2-inch cubes
1 lb. extra-lean ground beef
1 onion, chopped
1 clove garlic, minced
2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 Tbsp. milk
15 oven-ready lasagna noodles
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat. Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.
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.
Bake 1 hour, uncovering for the last 15 min. Let stand 10 min. before serving.
Serve with a fresh fruit and a side salad to round out the meal.
How to Keep Foil From Sticking to the Baked Lasagna
Spray foil with cooking spray before using to cover the lasagna before baking.
Lasagna can be assembled in advance. Refrigerate up to 24 hours before baking, increasing the baking time if needed until lasagna is heated through.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.