CHEESY BEEF & EGGPLANT LASAGNA

Cheesy Beef & Eggplant Lasagna image

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.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 15 servings

Number Of Ingredients 10

Previous Next

Ingredients

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 CLASSICO Tomato and Basil 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

Steps:

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.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g