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    Servings: Not specified

    Directions

    PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. DRAIN meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. SPREAD 1 cup of the meat 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 of the meat sauce. Repeat layers two more times. 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 tightly with greased foil. BAKE 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

    Ingredients
    • 1 lb. ground beef
    • 2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
    • 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
    • 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
    • 1/4 cup chopped fresh parsley
    • 1 egg, lightly beaten
    • 1 jar (26 oz.) spaghetti sauce
    • 1 cup water
    • 12 lasagna noodles, uncooked

    Parsed from recipe text (no separate ingredient records).

    Comments

    Prep Time: 20 min Total Time: 1 hr 35 min Makes: 12 servings, one piece each

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