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Main dishes

Spinach & Sausage Lasagna

photo by:kraft
This good, old-fashioned lasagna is sure to please sausage lovers—and might even turn a few into spinach lovers too!
time
prep:
15 min
total:
1 hr 35 min
servings
total:
12 servings

What You Need

1
container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1/2
cup  KRAFT Grated Parmesan Cheese
2
 eggs, lightly beaten
2
jars  (24 oz. each) spaghetti sauce
8
oz.  lasagna noodles, uncooked
1/2
lb.  bulk Italian sausage, cooked, drained
1
pkg.  (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2
Tbsp.  chopped fresh parsley

Make It

HEAT oven to 350°F.

MIX first 4 ingredients until blended.

SPREAD 1 cup spaghetti sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups spaghetti sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley. Cover tightly with foil.

BAKE 1 hour. Remove foil. Bake 10 min. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Vegetarian Spinach Lasagna
Prepare as directed, omitting Italian sausage.
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