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  • 12servings
  • 80minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container (32 oz.) POLLY-O Original Ricotta Cheese

  2. 3 cups POLLY-O Shredded Mozzarella Cheese, any variety , divided

  3. 1/2 cup KRAFT Grated Parmesan Cheese , divided

  4. 1/4 cup chopped fresh parsley

  5. 1 egg , lightly beaten

  6. 1 jar (26 oz.) spaghetti sauce

  7. 12 lasagna noodles , cooked, drained

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. MIX ricotta cheese, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.

  3. SPOON 3/4 cup spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. 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.

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