Creamy Lasagna Roll-Ups

By garry53

Ingredients

• 1 lb. lean ground beef ( bocca crumble for vegan)
• 4 cloves garlic, minced
• 1 jar (24 oz.) spaghetti sauce
• 1 can (14 oz.) no-salt-added diced tomatoes, drained
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 2 eggs
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 2 Tbsp. chopped fresh parsley
• 12 cooked lasagna noodles

Preparation

Step 1

BROWN meat with garlic in large skillet; drain. Stir in spaghetti sauce, tomatoes and 1/4 cup Parmesan; set aside. Combine eggs, cooking creme, shredded cheese and parsley.

step 2
SPREAD half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.

step 3
SPREAD each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, over sauce in dish.

step 4
TOP with remaining sauce and Parmesan. Cover. Bake 45 to 50 min. or until heated through.