Ingredients

The following ingredients have 8 Servings
  • 1 egg, beaten
  • 1 container (15 oz.) part-skim ricotta cheese
  • 6 Tbsp. KRAFT Grated Parmesan Cheese
  • 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1 pkg. (3 oz.) OSCAR MAYER Pepperoni, divided
  • 1/2 cup each chopped green peppers and red onions, divided
  • 2 cups CLASSICO Tomato and Basil Pasta Sauce
  • 1/2 cup water
  • 8 lasagna noodles, uncooked

Instruction

  • Heat oven to 350°F.
  • Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
  • Reserve 9 pepperoni slices, and 2 Tbsp. <u>each</u> peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
  • Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
  • Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.