Four Cheese Spinach & Sausage Lasagna

• 2 eggs, beaten
• 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 3/4 cup KRAFT 100% Grated Parmesan and Romano Cheese, divided
• 2 jars (24 oz. each) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 9 lasagna noodles, uncooked
• 1/2 lb. Italian sausage, cooked, drained
• 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 2 Tbsp. chopped fresh parsley

1. Heat oven to 350F.
2. Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
3. Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage.
4. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce.
5. Repeat all layers.
6. Top with remaining noodles, sauce and mozzarella.
7. Sprinkle with parsley; cover.
8. Bake 1 hour 10 min.
9. or until heated through, uncovering and topping with remaining grated cheese after 1 hour.
10. Let stand 10 min.
11. before cutting to serve.

eggs, ricotta cheese, romano cheese, pasta sauce, lasagna noodles, italian sausage, mozzarella cheese, parsley

Taken from www.kraftrecipes.com/recipes/four-cheese-spinach-sausage-lasagna-151000.aspx (may not work)