Recipe from Philadelphia Cream Cheese
1 hr 30 mins
1/2 pound Italian sausage
1 onion, chopped
1/2 cup each chopped green and red peppers
2 8 ounce packages PHILADELPHIA Cream Cheese, softened
1/2 cup milk
2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 24 ounce jar spaghetti sauce
1/2 teaspoon dried oregano leaves
1/2 cup water
12 lasagna noodles, cooked
HEAT oven to 350 degrees F.
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.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
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.
Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
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.
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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