1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/2 lb. Mexican chorizo, cooked, drained
1/2 cup KRAFT Grated Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
12 lasagna noodles, cooked
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 tsp. crushed red pepper
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Let's Make It
Heat oven to 375ºF.
Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
Bake 25 min. or until heated through.
Serve with your favorite hot steamed vegetable, and a crisp mixed green salad tossed with your favorite KRAFT Dressing.
This delicious recipe can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 375ºF oven, increasing the baking time to 35 to 40 min. or until lasagna rolls are heated through.
Prepare using POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 22g
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.