Classic Cheese Lasagna Name: BRANDI THOMAS Base: SHAW AFB Recipe: What You Need 1 container (32 oz.) POLLY-O Original Ricotta Cheese 3 cups (12 oz.) POLLY-O Shredded Mozzarella Cheese, any variety, divided 1/2 cup KRAFT Grated Parmesan Cheese, divided 1/4 cup chopped fresh parsley 1 egg, lightly beaten 1 jar (26 oz.) spaghetti sauce 12 lasagna noodles, cooked, drained Make It PREHEAT oven to 350°F. Mix ricotta cheese, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended. SPOON 3/4 cup of the spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 times. Cover with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. BAKE 45 minutes or until heated through. Let stand 15 minutes before cutting to serve.