what you need
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
oven to 350°F. Brown meat in large skillet on medium-high heat.
2. MEANWHILE, mix 1 1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
4. SPREAD 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking.
5. SPREAD 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.