What You Need:
1 container (32 oz.) POLLY-O Original Ricotta Cheese
3 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
12 lasagna noodles, cooked
Let’s Make It:
1-Heat oven to 350°F.
2-Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
3-Spread 3/4 cup pasta sauce onto bottom of 13×9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
4-Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve. Heat oven to 350°F.2Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.3Spread 3/4 cup pasta sauce onto bottom of 13×9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.4Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.
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Image Source:*myfoodandfamily.com
Source:myfoodandfamily.com