Meatball Lasagna

• 1 egg, beaten
• 1 container (475 g) ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup water
• 9 lasagna noodles, cooked
• 1 lb. (450 g) frozen fully cooked meatballs (1 inch)
• 2 cups Cracker Barrel Part-Skim Mozzarella Cheese

1. Heat oven to 375 degrees F.
2. Mix egg, ricotta, parsley and 1/4 cup Parmesan until blended; set aside.
3. Combine pasta sauce and water.
4. Spread 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 lasagna noodles, half each of the ricotta mixture and meatballs, 1 cup of the remaining sauce and 1/2 cup mozzarella.
5. Repeat all layers.
6. Top with remaining noodles, sauce, mozzarella and Parmesan; cover.
7. Bake 45 min.
8. or until heated through, uncovering after 30 min.
9. Let stand 15 min.
10. before cutting to serve.

egg, ricotta cheese, parsley, pasta sauce, water, lasagna noodles, meatballs, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/meatball-lasagna-183635.aspx (may not work)