Eggplant Lasagna #1
INGREDIENTS:
1/4 c Olive oil
1 md Eggplant
1/2 c Chopped onion
2 Cloves garlic; minced
30 oz Spaghetti sauce*
3 c POLLY-O All Natural Whole
-Milk Ricotta Cheese
8 oz POLLY-O Whole Milk
-Mozzarella Cheese; shredded
-& divided
3/4 c POLLY-O All Natural Grated
-Parmesan Cheese; divided
9 Lasagna noodles; cooked,
-drained
1/4 c Olive oil
1 md Eggplant
1/2 c Chopped onion
2 Cloves garlic; minced
30 oz Spaghetti sauce*
3 c POLLY-O All Natural Whole
-Milk Ricotta Cheese
8 oz POLLY-O Whole Milk
-Mozzarella Cheese; shredded
-& divided
3/4 c POLLY-O All Natural Grated
-Parmesan Cheese; divided
9 Lasagna noodles; cooked,
-drained
Or use 3 cups homemade spaghetti sauce
HEAT oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 minutes or until eggplant is very tender. Stir in spaghetti sauce.
MIX ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.
LAYER 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in 13x9-inch baking dish, repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and 1/4 cup parmesan cheese.
BAKE at 350?F for 40 to 45 minutes or until thoroughly heated. Let stand 10 minutes before serving.
HEAT oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 minutes or until eggplant is very tender. Stir in spaghetti sauce.
MIX ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.
LAYER 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in 13x9-inch baking dish, repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and 1/4 cup parmesan cheese.
BAKE at 350?F for 40 to 45 minutes or until thoroughly heated. Let stand 10 minutes before serving.