1 container (32 oz.) POLLY-O Ricotta Cheese
1 egg
1 jar (26 to 28 oz.) spaghetti sauce
9 lasagna noodles, uncooked
2 pkg. (8 oz. each) POLLY-O Shredded Mozzarella Cheese (4 cups), divided
1/4 cup POLLY-O Grated Parmesan Cheese


Heat oven to 350 F.

Mix ricotta cheese and egg until well blended.

Layer about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish. Repeat layers once. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil.

Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

NOTE: 9 oven-ready lasagna noodles can be substituted for the uncooked noodles.

Makes 8 servings

This recipe created by Kraft Foods.