Meatless Cheesy Artichoke Lasagna

• 2 eggs, beaten
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 can (14 oz.) artichoke hearts, drained, coarsely chopped
• 1 can (2.5 oz.) sliced black olives, drained
• 2 Tbsp. dry red wine
• 2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
• 9 lasagna noodles, uncooked

1. Heat oven to 350F.
2. Mix eggs, ricotta, 1-1/2 cups mozzarella and 2 Tbsp.
3. Parmesan; set aside.
4. Combine next 5 ingredients.
5. Layer 1/3 of the sauce, 3 noodles and half the ricotta mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
6. Top with remaining noodles, sauce and cheeses; cover.
7. Bake 1 hour or until heated through.
8. Let stand 10 min.
9. before serving.

eggs, ricotta cheese, mozzarella cheese, parmesan cheese, pasta sauce, hearts, black olives, red wine, lasagna noodles

Taken from www.kraftrecipes.com/recipes/meatless-cheesy-artichoke-lasagna-160346.aspx (may not work)