Ingredients
1 container
(32 oz.) POLLY-O Original Ricotta Cheese
3 cups
POLLY-O Shredded Mozzarella Cheese, any variety, divided
1/2 cup
KRAFT Grated Parmesan Cheese, divided
1/4 cup
chopped fresh parsley
1 egg, lightly beaten
1 jar
(26 oz.) spaghetti sauce
12 lasagna noodles, cooked, drained
Directions
HEAT oven to 350°F.
MIX ricotta cheese, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.
SPOON 3/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
BAKE 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Source: http://www.kraftrecipes.com
MIX ricotta cheese, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.
SPOON 3/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
BAKE 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Source: http://www.kraftrecipes.com
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