Skillet Vegetable Lasagna

• 3 Tbsp. oil
• 1 eggplant, peeled, coarsely chopped Safeway 1 ea For $1.28 thru 02/09
• 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 FAMILY FAVORITES Traditional Pasta Sauce, divided
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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

oil, eggplant, zucchini, yellow squash, garlic, pollyo original ricotta cheese, parmesan cheese, pasta sauce, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/skillet-vegetable-lasagna-135710.aspx (may not work)