POLLY-O Lasagna

• 1 container (32 oz.)
• 1 egg
• 1 jar (28 oz.) spaghetti sauce, divided
• 9 lasagna noodles, uncooked, divided
• 4 cups (16 oz.) shredded POLLY-O Fresh Mozzarella Cheese, any variety, divided
• 1/4 cup

1. Mix ricotta cheese and egg until well blended.
2. Layer about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish.
3. Repeat layers once.
4. Top with remaining noodles and sauce.
5. Sprinkle with remaining mozzarella and Parmesan cheeses.
6. Cover with foil.
7. Bake at 350F for 45 minutes.
8. Remove foil.
9. Bake 15 minutes longer or until noodles are tender.
10. Let stand 10 minutes before serving.
11. E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb.
12. ground beef, cooked, drained, to sauce.
13. E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg.
14. (10 oz.
15. each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp.
16. dried oregano leaves to ricotta cheese mixture.
17. E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture.
18. Thaw, drain and chop 1 pkg.
19. (16 oz.)
20. assorted frozen vegetables.
21. Layer 1/2 of the vegetables at a time with remaining ingredients as directed.

egg, spaghetti sauce, lasagna noodles, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/-18973.aspx (may not work)