Categories: beef, entree, pasta

Ingredients

• 1 lb. ground lean beef
• 2 egg whites, beaten
• 2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 jar (26 oz.) spaghetti sauce
• 1 cup water
• 12 lasagna noodles, uncooked

Directions

1. PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.

2. DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.

3. BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.

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