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Ingredients:

1 pound . 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

HEAT oven to 350°F. 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.

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 13x9-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.

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


Source: kraftrecipes.com

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