Method:Baking

1. Formula

1. 1 pound ground beef
2. 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
3. 1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
4. 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
5. 1/4 cup chopped fresh parsley
6. 1 egg, lightly beaten
7. 1 (26 ounce) jar spaghetti sauce
8. 1 cup water
9. 12 lasagna noodles, uncooked

2. Nutrition Information

• Calories: 213 kcal
• Carbohydrates: 22 g
• Dietary Fiber: 1 g
• Fat: 7 g
• Protein: 12 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 350 degrees 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. (You should have about 5 cups sauce.)
2. 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 sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
3. Bake 45 min. Remove foil; continue baking 15 min. or until center is heated through (160 degrees F). Let stand 15 min. before cutting for easier serving.

4. Remark

Notes: