Food Preparation

1. 1 pound ground beef

2. 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

3. 1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese

4. 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided

5. 1/4 cup chopped fresh parsley

6. 1 egg, lightly beaten

7. 1 (26 ounce) jar spaghetti sauce

8. 1 cup water

9. 12 lasagna noodles, uncooked

Nutrition Info

Serving size: 12 servings

Ð'* Calories: 213 kcal

Ð'* Carbohydrates: 22 g

Ð'* Dietary Fiber: 1 g

Ð'* Fat: 7 g

Ð'* Protein: 12 g

Ð'* Sugars: 1 g

2. Cooking Directions

1. Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)

2. Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.

3. Bake 45 min. Remove foil; continue baking 15 min. or until center is heated through (160 degrees F). Let stand 15 min. before cutting for easier serving.

Yield: 12 servings (Serving size: 12 servings)

3. Still Hungry?

Notes:

Size-Wise

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