Chorizo Lasagna Roll-Ups

• 2 eggs, beaten
• 1 cup POLLY-O Natural Part Skim Ricotta Cheese
• 1 pkg. (12 oz.) Mexican chorizo, cooked, drained
• 1/2 lb. fresh mushrooms, chopped, cooked
• 2 roasted poblano chiles, peeled, seeded and chopped
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1-1/2 cups KRAFT Shredded Queso Quesadilla Cheese with a TOUCH OF PHILADELPHIA, divided
• 12 lasagna noodles, cooked
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 2 tsp. dried oregano leaves

1. Heat oven to 375 degrees F.
2. Mix eggs and ricotta in medium bowl until blended.
3. Add next 4 ingredients and 3/4 cup shredded cheese; mix well.
4. Spread 1/3 cup cheese mixture onto each noodle; roll up.
5. Mix sauce and oregano until blended; spread 1/2 cup onto bottom of 13x9-inch baking dish.
6. Top with lasagna roll-ups, seam-sides down.
7. Cover with remaining sauce and shredded cheese.
8. Bake 25 min.
9. or until heated through.

eggs, pollyo natural part skim ricotta cheese, chorizo, fresh mushrooms, poblano chiles, parmesan cheese, quesadilla cheese, lasagna noodles, pasta sauce, oregano

Taken from www.kraftrecipes.com/recipes/chorizo-lasagna-roll-ups-144956.aspx (may not work)