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Main dishes

Lightning Lasagna

Lightning Lasagna recipe
photo by:kraft
It may be an exaggeration to say this lasagna is lightning-quick to make. But with only 15 minutes' prep, it's completely doable for a busy weeknight.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
9 servings
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What You Need

1
 egg, lightly beaten
3
cups  POLLY-O Original Ricotta Cheese
1
jar  (26 oz.) spaghetti sauce
9
 lasagna noodles, uncooked
1
pkg.  (8 oz.) POLLY-O Shredded Mozzarella Cheese, divided
1/4
cup  KRAFT Grated Parmesan Cheese

Make It

PREHEAT oven to 350°F. Mix egg and ricotta cheese until well blended.

SPREAD about 3/4 cup of the spaghetti sauce onto bottom of 13x9-inch baking dish; cover with layers of 3 noodles, half of the ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.

BAKE 45 min. Remove foil. Bake an additional 15 min. or until noodles are tender and lasagna is heated through. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and slice of warm French bread.
Shortcut
Prepare as directed, substituting 9 oven-ready lasagna noodles for the uncooked lasagna noodles.
Variation
Prepare as directed, using one of the following flavor options: Lightning Meat Lasagna: Increase sauce to 4 cups and add 1 lb. ground beef or Italian sausage, cooked and drained, to the sauce before layering. Lightning Spinach Lasagna: Add 2 pkg. (10 oz. each) frozen chopped spinach, thawed, drained and squeezed dry; 1/2 cup KRAFT Grated Parmesan Cheese; and 1/4 to 1/2 tsp. dried oregano leaves to the ricotta mixture before using. Lightning Vegetable Lasagna: Add 1/4 cup chopped fresh basil to the ricotta mixture before layering. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Add layers of half the vegetables each over each layer of the ricotta mixture.
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