To get this eggplant lasagna so cheesy, we used ricotta. And a shredded five-cheese blend. And extra Parmesan. (We wanted to be sure it was the cheesiest!)
What You Need
Original recipe yields 12 servings
1 lb. ground turkey
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1 egg white
2 cups POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped Italian parsley
2 Tbsp. chopped fresh basil
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 eggplant (1 lb.), cut lengthwise into 12 thin slices
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend
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Let's Make It
Heat oven to 350°F.
Cook turkey with Italian seasoning and garlic powder in large nonstick skillet until done; drain.
Mix egg white, ricotta, Parmesan and 1 tsp. each parsley and basil until blended.
Spread ¾ cup sauce in bottom of 13x9-inch baking dish sprayed with cooking spray. Layer half each of the eggplant, ricotta mixture, turkey mixture, remaining sauce and shredded cheese; repeat layers except do not add remaining shredded cheese. Cover.
Bake 1 hour. Uncover; sprinkle with remaining shredded cheese, parsley and basil. Bake 15 to 20 min. or until cheese is melted and lasagna is heated through. Let stand 10 min. before serving.
The lasagna will seem very watery when you remove the foil after the first hour of cooking, but the liquid will cook off during the final baking.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* 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.