Brown meat, onion and garlic in large frypan; drain fat. Add pasta sauce, tomato paste and water. Bring to a boil, reduce heat and simmer while preparing other ingredients. Season to taste.
Cook lasagna noodles according to package directions. Set aside.
Blend ricotta cheese and eggs.
Spread thin layer meat sauce in bottom of greased 13x9x2-inch baking pan. Top with 4 lasagna noodles, overlapping edges slightly.
Top with 1/3 meat sauce and 1/2 each ricotta mixture and mozzarella cheese. Repeat layers. Top with last 4 noodles and remaining meat sauce. Sprinkle with Parmesan cheese.
Bake at 350°F for 30 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Kraft Kitchen Tips!
lasagna freezes well. Transfer piece to smaller container, cover or wrap well and freeze for later use.
Calories From Fat
% Daily Value
Total fat 14 g
Saturated fat 7 g
Cholesterol 80 mg
Sodium 590 mg
Total carbohydrate 25 g
Dietary fibre 1 g
Sugars 0 g
Protein 21 g
Makes 12 servings.
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.