Spinach & Sausage Lasagna

• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1/2 cup KRAFT Grated Parmesan Cheese
• 2 eggs, lightly beaten
• 2 jars (24 oz. each) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 8 oz. lasagna noodles, uncooked
• 1/2 lb. bulk Italian sausage, cooked, drained
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh parsley

1. Heat oven to 350F.
2. Mix first 4 ingredients until blended.
3. Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each ricotta mixture and sausage.
4. Top with layers of 1/2 cup mozzarella and 1-1/2 cups pasta sauce.
5. Repeat all layers.
6. Top with remaining noodles, sauce and mozzarella.
7. Sprinkle with parsley.
8. Cover tightly with foil.
9. Bake 1 hour.
10. Remove foil.
11. Bake 10 min.
12. Let stand 10 min.
13. before cutting to serve.

ricotta cheese, parmesan cheese, eggs, pasta sauce, lasagna noodles, italian sausage, mozzarella cheese, parsley

Taken from www.kraftrecipes.com/recipes/spinach-sausage-lasagna-148713.aspx (may not work)