Four-Cheese Lasagna

By KeyIngredient

Ingredients

• 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.) OLIVO by CLASSICO Traditional Pasta Sauce
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 /2 tsp. dried oregano leaves
• 12 lasagna noodles, cooked

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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 blended.

Drain meat; return to skillet. Stir in pasta 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.

Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.