Easy Pepperoni Pizza Lasagna

• 1 egg, beaten
• 1 container (475 g) part-skim ricotta cheese
• 6 Tbsp. Kraft 100% Parmesan Grated Cheese
• 1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
• 85 g sliced pepperoni, divided
• 1/2 cup each chopped green peppers and red onions, divided
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup water
• 8 oven-ready lasagna noodles

1. Heat oven to 350F.
2. Mix egg, ricotta and Parmesan in medium bowl until blended.
3. Stir in 1 cup shredded cheese.
4. Reserve 9 pepperoni slices, and 2 Tbsp.
5. each peppers and onions.
6. Quarter remaining pepperoni slices; place in separate medium bowl.
7. Add pasta sauce, water, remaining peppers and onions; mix well.
8. Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
9. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce.
10. Repeat layers twice.
11. Cover with remaining noodles, sauce and shredded cheese; top with reserved pepperoni, peppers and onions.
12. Cover with foil sprayed with cooking spray.
13. Bake 45 min.
14. or until heated through, uncovering for the last 10 min.
15. Let stand 10 min.
16. before cutting to serve.

egg, ricotta cheese, cheese, barrel, pepperoni, green peppers, pasta sauce, water, lasagna noodles

Taken from www.kraftrecipes.com/recipes/easy-pepperoni-pizza-lasagna-183653.aspx (may not work)