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!
What You Need
Original recipe yields 12 servings
1 lb. Italian sausage links, casing removed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/4 cups milk
9 lasagna noodles, cooked, drained
2 plum tomato es, chopped
3 cups KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.