Summer Seafood Lasagne

• 1 cup tomato pasta sauce
• 3 - 5 fresh lasagne sheets
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup light sour cream
• 1/4 cup reduced fat milk
• 1/4 cup basil CLASSICO Traditional Basil Pesto Sauce and Spread
• 180g roasted red capsicum, thinly sliced
• 300g seafood marinara mix

1. Spread the base of a 26 x 15cm lasagne dish, with a thin layer of tomato sauce.
2. Top with a sheet of pasta and spread another thin layer of sauce.
3. Combine Philly*, sour cream, milk and pesto to make a smooth paste.
4. Spread 1/3 over tomato sauce layer.
5. Build on the pesto layer with red capsicum and marinara mix, finishing with a sheet of pasta.
6. Repeat layer.
7. Spread top layer with Philly* pesto.
8. Bake at 180C for 30 minutes or until cooked through.

tomato pasta sauce, lasagne sheets, philadelphia, light sour cream, milk, basil, seafood marinara mix

Taken from www.kraftrecipes.com/recipes/summer-seafood-lasagne-103529.aspx (may not work)