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Four-Cheese Lasagna

  • 12servings
  • 70minutes
  • 300calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb. extra-lean ground beef

  2. 1 onion , chopped

  3. 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese , softened

  4. 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

  5. 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  6. 1/2 cup KRAFT Grated Parmesan Cheese , divided

  7. 1 egg , beaten

  8. 1 jar (24 oz.) spaghetti sauce

  9. 1 can (14 1/2 oz.) diced tomatoes , drained

  10. 1/2 tsp. dried oregano leaves

  11. 12 lasagna noodles , cooked

Instructions Jump to Ingredients ↑

  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.

  4. BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.

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