Ingredients 1 lb. (450 g) lean ground beef 2-1/2 cups  Part Skim Mozzarella Shredded Cheese, divided 2 cups light ricotta cheese 1/2 cup 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley 1   egg, lightly beaten 1 jar (700 mL) pasta sauce 1-1/2 cups  water 12 lasagne noodles, uncooked

Directions

HEAT 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 pasta 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, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and 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 1 hour. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

 

• Lean Ground Beef
• Extra Lean Ground Beef