⅓ cup chopped fresh Italian parsley
2 teaspoons dried oregano, crumbled
4 cups Eggplant-Chickpea Stew (reserved from Day 1)
8 no-boil lasagna noodles
8 ounces Cabot Sharp Light Cheddar, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
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PREHEAT oven to 375°F. Coat 9-by-13-inch baking dish with cooking spray.
MIX parsley and oregano into sauce; spread 1 cup of stew over bottom of dish. Place 4 noodles on top, overlapping to fit if needed.
TOP with half of remaining stew, followed by half of cheese. Top with remaining four noodles, followed by rest of stew and cheese. Cover tightly with foil.
BAKE for 45 minutes, or until noodles are tender. Let stand for 5 minutes, then cut into rectangles and serve.