Cheesy Lasagna with Italian Sausage

• 1 lb. Italian sausage links, casing removed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1-1/4 cups milk
• 9 lasagna noodles, cooked, drained
• 2 plum tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups KRAFT Finely Shredded Italian* Five Cheese Blend
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 350 degrees F.
2. Brown sausage in large skillet on medium-high heat; drain.
3. Beat cream cheese, soup and milk in medium bowl with wire whisk until blended.
4. Stir in sausage.
5. Layer one-third of the meat sauce and 3 noodles in 13x9-inch baking dish; cover with half the tomatoes and 1 cup shredded cheese.
6. Repeat layers.
7. Top with remaining noodles, meat sauce and shredded cheese; sprinkle with Parmesan.
8. Bake 35 to 40 min.
9. or until lasagna is heated through and top is golden brown.
10. Let stand 10 min.
11. before serving.

italian sausage links, philadelphia cream cheese, condensed cream, milk, lasagna noodles, tomatoes, italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-lasagna-italian-sausage-146114.aspx (may not work)