| | Directions | | Preheat oven to 350°. Brown meat in skillet on medium-high heat; drain. Combine spaghetti sauce and steak sauce. Remove half of the sauce mixture; stir into meat in skillet. Set remaining sauce mixture aside for later use. Mix egg, ricotta cheese and 1/4 cup of the Parmesan cheese. Spread each noodle with 2 heaping tablespoonfuls of the ricotta mixture. Top evenly with a scant 1/4 C. meat mixture and 2 heaping tablespoons mozzarella cheese. Roll up each noodle, starting at one of the short ends. Place in greased 8 inch square baking dish. Pour remaining sauce mixture over noodles. Sprinkle with the remaining Parmesan and mozzarella cheese; cover with foil. Bake 45 min. or until hot and bubbly. Makes 9 servings. |
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| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1 jar spaghetti sauce (26 ounce jar) |
| - | | 1/4 cup A-1 Original Steak Sauce (optional) |
| - | | 1 egg, slightly beaten |
| - | | 1 ricotta cheese (optional) (1 cup 8 ounce ) |
| - | | 1/2 cup Kraft 100% Grated Parmesan Cheese, divided |
| - | | 9 lasagna noodles, cooked and drained |
| - | | 2 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided |
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