I have not made Lasagna in a long time because none of them have really impressed me, so when my husband requested Lasagna for dinner, I really wasn't looking forward to making it. I came across this one while looking for a dinner idea, and decided to give it a shot. We LOVED it!!
1 cup onion, chopped
1 cup (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tsp (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
½ KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 24 oz. jar spaghetti sauce
1 14.5 oz. diced tomatoes, drained
½ oregano leaves, dried
12 lasagna noodles, cooked
- 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 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.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 12 Total
- Calories 300
- Total Fat 13 g
- Saturated Fat 7 g
- Sodium 650 mg
- Total Carbohydrates 23 g
- Fiber 2 g
- Cholesterol 70 mg
- Sugars 5 g
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.