(Recipe from www.allrecipes.com | photos from me!)
Makes 12 servings
Calories/serving = 287
WW pts/serving = 6
1 pound ground beef
1 egg, beaten
2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 (26 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
> Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat.
> Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.
> Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended.
> Spread 1 cup of the sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice.
> Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
> Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.
Husband rating: A+
Wifey rating: A+
Definitely better than crockpot. IMO