8 refrigerated lasagna noodles, trimmed to fit pan
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How do I make it ?
Heat oven to 350°F.
Brown meat in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 to 7 min. or until crisp-tender. Stir in tomato puree and basil; bring just to boil. Simmer on medium-low heat 10 min., stirring occasionally. Stir in water.
Mix ricotta, Parmesan and egg until well blended. Reserve 1/2 cup mozzarella.
Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 noodles and 1/3 each of the ricotta mixture, remaining meat sauce and mozzarella. Repeat layers twice. Top with remaining noodles and meat sauce; cover.
Bake 35 min. Top with reserved mozzarella; bake, uncovered, 10 min. or until melted. Let stand 10 min. before cutting to serve.
Kraft Kitchen Tips!
Serve with a leafy green salad tossed with your favourite Kraft Dressing.
Placing a layer of sauce under the first layer of noodles will help prevent the noodles from sticking to the bottom of the baking dish.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 7 g
Cholesterol 75 mg
Sodium 520 mg
Total carbohydrate 32 g
Dietary fibre 3 g
Sugars 4 g
Protein 23 g
Makes 12 servings, 1 piece (215 g) each.
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.