Creamy Lasagna Roll-Ups

• 1 lb. (450 g) extra-lean ground beef
• 4 small cloves garlic, minced
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, drained
• 1/2 cup Kraft 100% Parmesan Light Grated Cheese, divided
• 2 eggs
• 2 Tbsp. skim milk
• 1 cup Philadelphia Light Cream Cheese Product
• 2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
• 2 Tbsp. chopped fresh parsley
• 12 cooked lasagna noodles

1. Heat oven to 375 degrees F.
2. Brown meat with garlic in large skillet; drain.
3. Return meat mixture to skillet; stir in pasta sauce, tomatoes and 1/4 cup Parmesan.
4. Mix eggs, milk, cream cheese product, shredded cheese and parsley until blended.
5. Spoon half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
6. Spread each noodle with 3 Tbsp.
7. cheese mixture; roll up.
8. Place, seam sides down, over sauce in dish; top with remaining sauce and Parmesan.
9. Cover.
10. Bake 45 to 50 min.
11. or until heated through.

extralean ground beef, garlic, pasta sauce, salt, eggs, milk, cream cheese, cheese, parsley, noodles

Taken from www.kraftrecipes.com/recipes/creamy-lasagna-roll-ups-149152.aspx (may not work)