Table-for-Two Lasagna

(112)

rate it now!

photo by:kraft

Makes four servings, two for now. . . two for later.

time

prep:

20 min

total:

55 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cup POLLY-O Original Ricotta Cheese

egg, beaten

1/4

cup KRAFT Grated Parmesan Cheese

Tbsp. chopped fresh parsley

lasagna noodles, cooked

jar (14 oz.) spaghetti sauce

cup POLLY-O Shredded Mozzarella Cheese

Make It

HEAT oven to 350°F.

MIX ricotta, egg, Parmesan and parsley.

PLACE 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the spaghetti sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.

BAKE 30 min. or until heated through. Let stand 5 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

Don't have a loaf pan? Layer ingredients in 3 layers in 8-inch square pan instead. Be sure to line the pan with foil first for easy cleanup.

Creative Leftovers

Although this recipe makes 4 servings, it's the perfect size for a "dinner for two" with planned leftovers. Cool leftover lasagna, then refrigerate up to 2 days. Lasagna can also be wrapped in plastic wrap, then with foil and frozen for up to 2 months. Thaw overnight in refrigerator. To reheat, bake at 350°F for 20 min. or until heated through, topping additional spaghetti sauce before baking if desired.

Rate recipes, or edit your previous ratings and more. Sign In