Here's everything they like about a meaty, cheesy lasagna—rolled up instead of layered—and covered with still more melted cheese.
What You Need
Original recipe yields 12 servings
12 lasagna noodles, uncooked
1-1/2 lb. ground beef
4 cloves garlic, minced
2 cans (15 oz. each) tomato sauce
2 tsp. dried Italian seasoning
3/4 cup KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
2 eggs, beaten
12 KRAFT Singles, cut in half
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Let's Make It
Heat oven to 350ºF.
Cook noodles as directed on package, omitting salt. Meanwhile, brown meat in skillet with garlic; drain. Place in large bowl. Mix sauce and seasoning. Add 1 cup to meat with mozzarella, Parmesan and eggs; mix well.
Drain noodles; rinse. Spread 1/3 cup meat mixture onto each noodle; top with 1 Singles piece. Roll up. Spread half of the remaining sauce onto bottom of 13x9-inch baking dish; top with lasagna rolls, seam-sides down, and remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining Singles pieces; bake 5 min. or until melted.
Save 50 calories and 6g of fat, including 2.5g of saturated fat, by preparing with extra-lean ground beef, KRAFT 2% Milk Shredded Mozzarella Cheese and KRAFT 2% Milk Singles.
Assemble recipe as directed but do not top with remaining Singles pieces. Refrigerate up to 2 days. When ready to serve, bake, uncovered, as directed increasing the baking time if necessary until roll-ups are heated through. Top with remaining Singles pieces; bake 5 min. or until melted.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.