SKILLET VEGETABLE 'LASAGNA'

Skillet Vegetable 'Lasagna' image

Combine veggies with mozzarella and pasta sauce in our Skillet Vegetable 'Lasagna.' Skillet Vegetable 'Lasagna' is a simple take on meatless lasagna.

Provided by My Food and Family

Categories Lasagna Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

3 Tbsp. oil
1 eggplant, peeled, coarsely chopped
1 zucchini, sliced
1 yellow squash, sliced
3 cloves garlic, minced
1 cup POLLY-O Original Ricotta Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oil in large skillet on medium-high heat. Add eggplant, zucchini and yellow squash; cook 10 min., stirring frequently. Stir in garlic; cook on medium heat 5 to 8 min. or until vegetables are tender. Remove vegetable mixture from skillet; set aside. Mix ricotta and Parmesan until blended.
Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.
Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g