Ingredients
- 1 lb. ground beef
- Garlic cloves
- 1 jar (26 oz.) spaghetti sauce
- 1/4 cup A.1. Original Steak Sauce (optional)
- 1 egg, lightly beaten
- 1 cup (8 oz.) cottage or ricotta cheese
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 9 lasagna noodles, cooked, drained
- 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Details
Servings 9
Adapted from kraftrecipes.com
Preparation
Step 1
PREHEAT oven to 350°F. Brown meat in skillet on medium-high heat; drain. Combine spaghetti sauce and steak sauce. Remove half of the sauce mixture; stir into meat in skillet. Set remaining sauce mixture aside for later use.
MIX egg, ricotta cheese and 1/4 cup of the Parmesan cheese. Spread each noodle with 2 heaping tablespoonfuls of the ricotta mixture. Top evenly with a scant 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella cheese. Roll up each noodle, starting at one of the short ends. Place in greased 8-inch square baking dish. Pour remaining sauce mixture over noodles. Sprinkle with the remaining Parmesan and mozzarella cheeses; cover with foil.
BAKE 45 min. or until hot and bubbly.
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