Prep Time:
20 min
Total Time:
1 hr 20 min
INGREDIENTS:
1 container (32 oz.) POLLY-O Original Ricotta Cheese
3 cups (12 oz.) 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:
PREHEAT oven to 350°F. Mix ricotta cheese, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended.
SPOON 3/4 cup of the spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
BAKE 45 minutes or until heated through. Let stand 15 minutes before cutting to serve.
Kraft Kitchens Tips
Make Ahead
Lasagna can be assembled ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Shortcut
Substitute no-boil lasagna noodles for the cooked lasagna noodles. Assemble lasagna as directed; cover with foil and bake at 350°F for 45 minutes. Uncover and bake an additional 15 minutes or until heated through.
Classic Lasagna with Meat
Cook 1/2 lb. each Italian sausage with the casing removed and ground beef until cooked through; drain. Assemble lasagna as directed, adding a layer of 1/3 of the meat mixture after each layer of the ricotta cheese mixture.