Four-Cheese Lasagna

Ingredients

• 14.5 oz canned tomatoes diced drained canned
• 12  lasagna noodles cooked
• 1 cup knudsen milkfat cottage cheese 2% low fat
• 1  eggs beaten
• 1 lb extra-lean ground beef 
• 8 oz low-moisture part-skim mozzarella cheese shredded divided kraft
• 8 oz philadelphia neufchatel cheese softened
• 1  onion chopped
• 0.5 tsp oregano leaves dried
• 0.5 cup parmesan cheese divided grated kraft
• 24 oz classico family favorites pasta sauce traditional

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
3. Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min.
4. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
5. Bake 50 min. or until heated through, uncovering after 40 min.
6. Let stand 10 min. before cutting to serve.