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Main dishes

Cheesy Lasagna with Italian Sausage

photo by:kraft
This cheesy baked lasagna is full of cream cheese, Parmesan, an Italian cheese blend and Italian sausage, and can serve a crowd of 12—deliciously!
15 min
55 min
12 servings

What You Need

lb.  Italian sausage links, casing removed
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
can  (10-3/4 oz.) condensed cream of mushroom soup
cups  milk
 lasagna noodles, cooked, drained
 plum tomatoes, chopped
cups  KRAFT Finely Shredded Italian* Five Cheese Blend
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350ºF.

BROWN sausage in large skillet on medium-high heat; drain. Beat cream cheese, soup and milk in medium bowl with wire whisk until blended. Stir in sausage.

LAYER one-third of the meat sauce and 3 noodles in 13x9-inch baking dish; cover with half the tomatoes and 1 cup shredded cheese. Repeat layers. Top with remaining noodles, meat sauce and shredded cheese; sprinkle with Parmesan.

BAKE 35 to 40 min. or until lasagna is heated through and top is golden brown. Let stand 10 min. before serving.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra
Add 1 cup sliced fresh mushrooms and/or 1 cup chopped green or red peppers to the sausage before browning as directed.
Cheesy Chicken Lasagna
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into bite-size pieces, for the Italian sausage and cream of chicken soup for the mushroom soup.

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