Better Than Ever Cheesy Lasagna

By deanarrca

Ingredients

• 3/4 lb. extra-lean ground beef
• 3 cloves garlic, minced
• 1-1/2 tsp. dried oregano leaves
• 1 jar (26 oz.) spaghetti sauce
• 1 large tomato, chopped
• 1 egg
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1/4 cup KRAFT Grated Parmesan Cheese
• 9 lasagna noodles, cooked
• 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Details

Servings 9
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375°F.

BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Spread 1/2 cup onto bottom of 13x9-inch baking dish.

MIX egg, cottage cheese and Parmesan. Top with layers of 3 noodles, 1 cup cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.

BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

kraft kitchens tips
VARIATION Substitute 2 pouches (2 cups) frozen BOCA Ground Crumbles for the browned ground beef. Add to spaghetti sauce in saucepan along with the garlic and oregano; cook until heated through, stirring occasionally. Continue as directed.

MAKEOVER - HOW WE DID IT
We've made over a traditional lasagna that results in a savings of 120 calories and 10 grams of fat, including 6.5 grams of saturated fat, per serving. We replaced the sausage with extra-lean ground beef and decreased the amount, used cottage cheese in place of ricotta cheese, decreased the Parmesan and used KRAFT 2% Milk Shredded Mozzarella Cheese.MAKE AHEADAssemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.