Creamy Lasagna Roll-Ups

A twist on tradition lasagna, these roll ups are easy to make. You can make them ahead of time and keep refrigerated until ready to cook -- add about 15 minutes to make sure they are heated through.
Photo by Susan M.
Adapted from kraftrecipes.com

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    pound lean ground beef

  • 4

    cloves garlic, minced

  • 1

    (24 ounce) jar spaghetti sauce

  • 1

    (14 ounce) can no-salt-added diced tomatoes, drained

  • 1/2

    cup KRAFT Grated Parmesan Cheese, divided

  • 2

    eggs

  • 1

    (10 ounce) tub PHILADELPHIA Italian Herb Cooking Crème

  • 1

    (8 ounce) package KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

  • 2

    tablespoons chopped fresh parsley

  • 12

    cooked lasagna noodles

Directions

Heat oven to 350ºF. Brown ground meat with garlic in large skillet; drain. Stir in spaghetti sauce, tomatoes and 1/4 cup Parmesan; set aside. Combine eggs, cooking cream, shredded cheese and parsley. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place, seam-sides down, over sauce in dish. Top with remaining sauce and Parmesan. Cover. Bake 45 to 50 min. or until heated through.

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