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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1 lb ground beef |
1 egg, beaten |
2 1/2 cups kraft shredded low-moisture part-skim mozzarella cheese, divided |
1 (15 ounce) container polly-o natural part-skim ricotta cheese |
1/2 cup kraft grated parmesan cheese, divided |
1/4 cup chopped fresh parsley |
1 (26 ounce) jar spaghetti sauce |
1 cup water |
12 lasagna noodles, uncooked |
Directions:
1. HEAT oven to 350°F
2. Brown meat in large skillet on medium-high heat.
3. Meanwhile, mix egg, 1-1/4 cups mozzarella cheese, the ricotta cheese, 1/4 cup Parmesan cheese and the parsley until well blended; set aside.
4. DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup of water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended.
5. Spread 1 cup of the 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 sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
6. BAKE 45 minute Remove foil; bake an additional 15 minute or until heated through. Let stand 15 minute before cutting to serve.
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