Skillet Vegetable "Lasagna" - 15g Carbs, 5g Fiber, 9g Sugar
From: www.kraftrecipes.com
Tender eggplant, zucchini and squash combine with melty cheese and
pasta sauce for a tempting take on meatless lasagna.
Prep: 30 min
Total: 50 min
Servings: 6
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 spaghetti sauce, divided
1 1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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
vegetables from skillet; set aside. Mix ricotta and Parmesan.
SPREAD 1 cup spaghetti sauce onto bottom of skillet; top with small
spoonfuls of ricotta mixture, cooked vegetables, remaining spaghetti
sauce and mozzarella. Cover.
COOK on medium-low heat 20 min. or until heated through. Remove from
heat; let stand 5 min. before serving.
Kraft Kitchens Tips - -
Serving Suggestion:
Serve with crusty whole grain bread and a glass of fat-free milk
to round out the meal.
Special Extra --
Garnish with 1 Tbsp chopped fresh basil just before serving.
Servings: 6
Nutrition per Serving:
300 Calories, 21g Total Fat, 9g Saturated Fat, 40mg Cholesterol,
540mg Sodium, 15g Carbs, 5g Dietary Fiber, 9g Sugars, 15g Protein
