1 container (32 oz.) POLLY-O Ricotta Cheese
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
Makes 8 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.