LASAGNE ROLLS

1 lb. lean ground beef
1 jar (24 oz.) Traditional Pasta Sauce
1/4 cup A.1. Original Sauce 

1 egg, beaten 

1 cup POLLY-O Natural Part Skim Ricotta Cheese 

1/2 cup KRAFT Grated Parmesan Cheese, divided
9 lasagna noodles, cooked
2 cups KRAFT Shredded Low-Moisture Part-Skim mozerella

Make It

Heat oven to 350°F. 

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet. 

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use. 

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish. 

Top with reserved pasta sauce mixture and remaining cheeses; cover. 

Bake 45 min. or until hot and bubbly.