Ingredients
12
12 servings
- •1 pound ground beef
- •1 (24 ounce) jar spaghetti sauce
- •1 cup water
- •1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
- •2.5 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- •0.5 cup KRAFT Grated Parmesan Cheese, divided
- •0.25 cup chopped fresh parsley
- •1 large egg, beaten
- •12 lasagna noodles, uncooked
- •cooking spray
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Turn off the heat; drain and discard grease.
- Stir spaghetti sauce into the skillet. Pour water into the empty sauce jar; cover, shake well, then pour liquid into the skillet. Stir until beef and sauce are well combined.
- Mix ricotta cheese, 1 1/4 cups mozzarella, 1/4 cup Parmesan, parsley, and egg together in a bowl until well blended.
- Spread 1 cup meat sauce over the bottom of a 9x13-inch baking dish. Top with 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 cup meat sauce. Repeat layers twice more with noodles, ricotta mixture, and meat sauce. Top with remaining noodles and meat sauce, then sprinkle remaining mozzarella and Parmesan over top.
- Spray a sheet of aluminum foil with cooking spray. Place the sheet, sprayed-side down, over the baking dish and seal tightly.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake until heated through, about 15 more minutes. Let stand for 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 344
- Carbohydrate: 27g
- Fat: 16g
- Fiber: 2g
- Protein: 22g
- Sugar: 6g
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