Eggplant Parmesan Lasagna

Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.

Preheat oven to 400 degrees.

Lightly coat 13x9-inch baking dish with cooking spray.

In large bowl , combine marinara sauce and tomatoes with their juices.

In separate bowl , combine ricotta and seasoning.

Spread 1 cup sauce mixture over bottom of baking dish.

Layer 3 lasagna noodles , half of ricotta mixture , 3 noodles , 1 cup sauce , half of eggplant and 1 cup mozzarella over sauce in dish.

Repeat layers once , reserving 1 cup mozzarella.

Top with remaining sauce.

Cover with foil.

Bake 30 minutes.

Uncover , bake until bubbly , about 10 minutes.

Sprinkle with remaining mozzarella.

Bake until cheese is melted and lightly browned , about 10 minutes.

Let cool 20 minutes before serving.

Garnish with basil , if desired.

marinara sauce, tomatoes with garlic, ricotta cheese, italian seasoning, no-boil lasagna noodles, eggplants, mozzarella cheese, basil sprig