· 1 lb. lean ground beef· 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce· 1/4 cup A.1. Original Sauce· 1 egg, beaten· 1 cup POLLY-O Natural Part Skim Ricotta Cheese· 1/2 cup KRAFT Grated Parmesan Cheese, divided· 9 lasagna noodles, cooked· 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Step 1Heat oven to 350°F.Step 2Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.Step 3Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.Step 4Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.Step 5Top with reserved pasta sauce mixture and remaining cheeses; cover.Step 6Bake 45 min. or until hot and bubbly.