CREAMY LASAGNA ROLLUPS
1 lblean ground beef
4 clovegarlic, minced
1 jar(s)(24 oz.) spaghetti sauce
1 can(s)(14 oz.) diced tomatoes, drained
1/2 cgrated parmesan cheese, divided
1 pkg(10 oz.) philadelphia italian herb cooking creme
1 pkg(8 oz.) kraft shredded italian five cheese with a touch of philadelphia
2 Tbspchopped fresh parsley
12cooked lasagna noodles
How to Make CREAMY LASAGNA ROLLUPS
- Brown the meat with garlic in a large skillet; drain. Stir in spaghetti sauce, tomatoes and 1/4 cup of the Parmesan; set aside. Combine eggs, cooking creme, shredded cheese and parsley.
- Spread half the meat sauce onto the bottom of a 13x9-inch baking dish sprayed with cooking spray.
- Spread each noodle with 3 Tbsp. cheese mixture. Roll up and place, seam-sides down, over the sauce in dish.
- Top with remaining sauce and Parmesan. Cover. Bake in a preheated 350-degree oven for 45 to 50 minutes or until heated through.