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Ingredients
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    1/2  pound 
    Italian sausage
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    1   
    onion, chopped
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    1/2  cup 
    each chopped green and red peppers
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    2  8  ounce packages 
    PHILADELPHIA Cream Cheese, softened
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    1/2  cup 
    milk
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    2 1/2  cups 
    KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
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    1/2  cup 
    KRAFT Grated Parmesan Cheese, divided
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    1  24  ounce jar 
    spaghetti sauce
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    1/2  teaspoon 
    dried oregano leaves
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    1/2  cup 
    water
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    12   
    lasagna noodles, cooked

Directions
1.
HEAT oven to 350 degrees F.
2.
BROWN sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups. Add remaining to cream cheese mixture; mix well.
3.
DRAIN sausage mixture; return to skillet. Stir in spaghetti sauce and oregano. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
4.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Healthy Living:

1.
Save 50 calories and 6 grams of fat, including 4 grams of saturated fat, per serving by preparing with turkey Italian sausage, PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Easy Cleanup:

1.
Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
Variation:

1.
Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the spaghetti sauce and oregano.
Nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 23, chol. (mg) 80, sat. fat (g) 13, carb. (g) 23, fiber (g) 2, sugar (g) 6, pro. (g) 16, vit. A (IU) 972, vit. C (mg) 9, sodium (mg) 730, calcium (mg) 303, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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