Cheesy Tuna Lasagna

• 2 Tbsp. butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (10 oz.) chunk light tuna in water, drained, flaked
• 1 can (10.75 oz.) condensed cream of mushroom soup
• 1/2 cup frozen peas
• 1/2 cup milk
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. ground black pepper
• 9 lasagna noodles, cooked
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (7 oz.) KRAFT Slim Cut Mozzarella Cheese Slices
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 350 degrees F.
2. Melt butter in medium skillet on medium heat.
3. Add onions and garlic; cook and stir 3 to 5 min.
4. or until onions are crisp-tender.
5. Remove from heat.
6. Stir in tuna, soup, peas, milk, oregano and pepper.
7. Spread 3/4 cup of the tuna mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
8. Top with layers of 3 noodles, 3/4 cup of the remaining tuna mixture, half the ricotta cheese and 6 mozzarella slices.
9. Repeat layers of noodles, tuna mixture, ricotta and mozzarella.
10. Cover with remaining noodles, tuna mixture and mozzarella.
11. Sprinkle with Parmesan.
12. Bake 25 to 30 min.
13. or until heated through.
14. Let stand 10 min.
15. before cutting to serve.

butter, onion, garlic, water, condensed cream, frozen peas, milk, oregano, ground black pepper, lasagna noodles, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-tuna-lasagna-167253.aspx (may not work)