Skillet Vegetable Lasagna

Name: Skillet Vegetable Lasagna
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
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

3 steps

Prep:35minCook:20min

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

Updated at: Thu, 17 Aug 2023 11:28:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories271.3 kcal (14%)

Total Fat19.7 g (28%)

Carbs13.1 g (5%)

Sugars5.6 g (6%)

Protein13.3 g (27%)

Sodium389.8 mg (19%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 Tbspoil

1eggplant

peeled, coarsely chopped

1 cupricotta cheese

original

3 Tbspgrated parmesan cheese

1 cupstomato and basil pasta sauce

divided

1 ½ cupsshredded mozzarella cheese with a touch of philadelphia

Instructions

Step 1

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.

Step 2

Spread 1 cup pasta sauce onto bottom of skillet; top with small spoonfuls of ricotta mixture, vegetable mixture, remaining pasta sauce and mozzarella. Cover.

Step 3

Cook on medium-low heat 20 min. or until heated through. Remove from heat; let stand 5 min. before serving.

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