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POLLY-O® Lasagna
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POLLY-O® Lasagna

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1 egg
1 jar (28 oz.) spaghetti sauce, divided
9 lasagna noodles, uncooked, divided
4 cups (16 oz.) shredded POLLY-O Fresh Mozzarella Cheese, any variety, divided
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Let's Make It
1
Mix ricotta cheese and egg until well blended.
2
Layer about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish. Repeat layers once. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil.
3
Bake at 350°F for 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
4
E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb. ground beef, cooked, drained, to sauce.
5
E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg. (10 oz. each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp. dried oregano leaves to ricotta cheese mixture.
6
E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Layer 1/2 of the vegetables at a time withremaining ingredients as directed.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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