SUPER-CHEESY EGGPLANT LASAGNA

Super-Cheesy Eggplant Lasagna image

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!)

Provided by My Food and Family

Time 1h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 lb. ground turkey
1 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1 egg white
2 cups 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.) CLASSICO Tomato and Basil Pasta Sauce
1 eggplant (1 lb.), cut lengthwise into 12 thin slices
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend

Steps:

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.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g