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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I have not made Lasagna in a long time because none of them have really impressed me, so when my husband requested Lasagna for dinner, I really wasn't looking forward to making it. I came across this one while looking for a dinner idea, and decided to give it a shot. We LOVED it!! Ingredients:
1 pound extra-lean ground beef |
1 onion, chopped |
1 pkg. (8 oz.) philadelphia neufchatel cheese, softened |
1 cup breakstone's or knudsen 2% milkfat low fat cottage cheese |
1 pkg. (8 oz.) kraft shredded low-moisture part-skim mozzarella cheese, divided |
1 cup kraft grated parmesan cheese, divided |
1 egg, beaten |
1 jar (24 oz.) spaghetti sauce |
1 can (14.5 oz.) diced tomatoes, drained |
1 teaspoon dried oregano leaves |
12 asagna noodles, cooked |
Directions:
1. HEAT oven to 350°F.
2. BROWN meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
3. DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
4. BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
5. KRAFT kitchens tips:
6. SERVING SUGGESTION
7. Serve this cheesy main dish with a crisp mixed green salad or your favorite steamed vegetable to balance out the meal.
8. EASY CLEANUP
9. Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the melted cheese on the baked lasagna. SUBSTITUTE
10. Substitute whole wheat lasagna noodles for regular lasagna noodles.
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