Ingredients

1 lb

(450 g) extra-lean ground beef

onion, chopped

4 cloves

garlic, minced

1 jar

(720 mL) tomato purée (passata)

1/2 cup

chopped fresh basil

1 cup

water

1 container

(475 g) light ricotta cheese

1/4 cup

Kraft 100% Parmesan Shredded Cheese

egg, beaten

2-1/2 cups

shredded mozzarella cheese

refrigerated lasagna noodles, trimmed to fit pan

Instructions

Step 1

Heat oven to 350°F.

Step 2

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.

Step 3

Mix ricotta, Parmesan and egg until well blended. Reserve 1/2 cup mozzarella.

Step 4

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 noodles and 1/3 of the ricotta mixture, remaining meat sauce and mozzarella. Repeat layers twice. Top with remaining noodles and meat sauce; cover.

Step 5

Bake 35 min. Top with reserved mozzarella; bake, uncovered, 10 min. or until melted. Let stand 10 min. before cutting to serve.