1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 pkg. (10 oz.) frozen chopped kale, thawed, well drained
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Shredded Parmesan Cheese, divided
1 lb. no-salt-added condensed cream of chicken soup
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
12 lasagna noodles, uncooked
1 jar (15 oz.) CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
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Let's Make It
Heat oven to 350°F.
Mix eggs, cottage cheese, kale, mozzarella and 2 Tbsp. Parmesan until blended.
Remove and discard casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat 8 to 10 min. or until done, stirring occasionally; drain.
Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the cottage cheese mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat layers. Cover with remaining noodles.
Spread Alfredo pasta sauce evenly over lasagna; sprinkle with remaining Parmesan. Cover.
Bake 55 min. to 1 hour or until heated through, uncovering for last 15 min. Let stand 10 min. before cutting to serve.
For added color and texture, serve with a mixed green salad.
Substitute CLASSICO Tomato and Basil Pasta Sauce or CLASSICO Four Cheese Pasta Sauce for the sweet basil pasta sauce.
Substitute CLASSSICO Creamy Alfredo Pasta Sauce for the sun-dried tomato Alfredo pasta sauce.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* 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.