Four-Cheese Lasagna

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total time 1 hr 10 min
prep 20 min
servings 12 servings

nutritional information per serving

Calories 320 Total fat 14 g Saturated fat 7 g Cholesterol 75 mg Sodium 670 mg Carbohydrate 26 g Dietary fiber 3 g Sugars 6 g Protein 22 g Vitamin A 20 %DV Vitamin C 8 %DV Calcium 25 %DV Iron 10 %DV

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  • 12

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.) spaghetti sauce
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1/2 tsp. dried oregano leaves
  • 12 lasagna noodles, cooked

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 well blended.

DRAIN meat; return to skillet. Stir in spaghetti 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 with foil.

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


Easy Cleanup
Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the melted cheese on the baked lasagna.

Substitute
Substitute whole wheat lasagna noodles for regular lasagna noodles.

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