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Philadelphia Cream Cheese Lasagna

Kraft Memeber Recipe
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Makes: 9 servings Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 to 2 lb. extra-lean ground beef
  • 2 jars/cans (26 oz. each) spaghetti sauce
  • 1 egg
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (8 oz.) sour cream
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 9 lasagna noodles, cooked, drained
  • 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
make it
BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.

LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.

BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.
For best results refrigerate prepared lasagna for 24 hours before baking. Add final topping of mozzarella and cheddar cheese just before baking.
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