This is another one of those wonderful recipes from Kraft. If you haven't already signed up for their free e-newsletter, which is filled with wonderful recipes, you should!
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1 lb. extra-lean ground beef
1 onion, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 jar (24 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, drained
1/2 tsp. dried oregano leaves
12 lasagna noodles, cooked
HEAT oven to 350°F.
BROWN meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until well blended.
DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Makes 12 servings.
BROWN meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until well blended.
DRAIN meat; return to skillet. Stir in spaghetti sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
BAKE 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.
Makes 12 servings.
