Categories: italian, main

Ingredients

• 1 lb. ground beef
• 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 Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 jar (24 oz.) spaghetti sauce
• 1 cup water
• 12 lasagna noodles, uncooked

Directions

1. HEAT oven to 350°F.

2. BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

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

4. BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Email to a friend | Print this recipe | Back