Melt butter in medium skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Remove from heat. Stir in tuna, soup, peas, milk, oregano and pepper.
Spread 3/4 cup of the tuna mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, 3/4 cup of the remaining tuna mixture, half the ricotta cheese and 6 mozzarella slices. Repeat layers of noodles, tuna mixture, ricotta and mozzarella. Cover with remaining noodles, tuna mixture and mozzarella. Sprinkle with Parmesan.
Bake 25 to 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Prepare as directed, omitting the oregano and using KRAFT Slim Cut Sharp Cheddar Cheese Slices.
Prepare using 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fiber 1g
* 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.