What was for dinner last night at the Wendelschafer's home.
Delicious and simple to make!
Total Time:1 hr 15 min
What You Need!
1 egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese
*I added ground beef to my pasta sauce to add a protein to the dish (optional)
Make It!
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
**Thank you www.kraftfoods.com**
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