• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Eggplant Lasagna

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

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.

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