Classic Cheese Lasagna

• 1 container (32 oz.) POLLY-O Original Ricotta Cheese
• 3 cups POLLY-O Shredded Mozzarella Cheese, divided
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
• 12 lasagna noodles, cooked

1. Heat oven to 350F.
2. Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
3. Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture.
4. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce.
5. Sprinkle with remaining mozzarella and Parmesan.
6. Bake 45 min.
7. or until heated through.
8. Let stand 15 min.
9. before cutting to serve.

ricotta cheese, pollyo, parmesan cheese, parsley, egg, tomato, lasagna noodles

Taken from www.kraftrecipes.com/recipes/classic-cheese-lasagna-52379.aspx (may not work)