Cheesy Beef & Eggplant Lasagna
Cheesy Beef & Eggplant Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 30. One serving contains 129 calories, 8g of protein, and 5g of fat. Head to the store and pick up philadelphia chive & onion cream cheese spread, garlic, italian* five cheese blend, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.
Instructions
Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat.
Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through.
Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.
Bake 1 hour, uncovering for the last 15 min.
Let stand 10 min. before serving.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo