Prep Time:
25 min
Total Time:
1 hr 15 min
Makes:
8 servings, 2 roll-ups each
1 container
(15 oz.) POLLY-O Original Ricotta Cheese
2 cups
KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1 Tbsp.
Italian seasoning
1 jar
(26 oz.) spaghetti sauce, divided
16
lasagna noodles, cooked
1/4 cup
KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
* Made with quality cheeses crafted in the USA.
Make Ahead
Assemble recipe as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min. Or, freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.
One Effort, Two Meals!
Assemble roll-ups as directed; place half in each of 2 (9-inch) square baking dishes. Bake one as directed and keep the other for later. Cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.
K:57247v1:114694
(41)
by Deshai on 11/20/2009
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