LASAGNA LA SCALA

1/2 lb. ground beef
1/2 cup chopped onion
1 (16-oz.) can tomatoes
1 (6-oz.) can tomato paste
1 garlic clove, minced
1 1/2 teaspoons oregano leaves, crushed
1/2 teaspoon salt
2 eggs, slightly beaten
1 lb. ricotta or cottage cheese
3/4 cup (3 oz.) Kraft Grated Parmesan Cheese, divided use
6 (approx. 6 oz.) lasagna noodles, cooked, drained
2 pkgs. (6-oz. each) Kraft Natural Low Moisture Part-Skim Mozzarella Cheese Slices

Brown meat; drain.

Add onion; cook until tender.

Stir in tomatoes, tomato paste and seasonings. Cover; simmer 30 minutes,

Combine eggs, ricotta cheese and 1/2 cup parmesan cheese. In 11 x 7 1/2-inch baking dish, layer half of noodles, cheese mixture, meat sauce and cheese slices; repeat layers. Top with remaining parmesan cheese.

Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving.

TO COOK IN A MICROWAVE:
Drain tomatoes, reserving 1/4 cup liquid. Crumble meat in 1 1/2-quart casserole or bowl. Cover; microwave on High 2 to 3 minutes or until meat loses pink color when stirred, Drain. Stir in tomatoes, reserved liquid, onion, tomato paste and seasonings. Cover; microwave 9 minutes, stirring every 3 minutes. Continue as directed. Microwave lasagna 12 to 15 minutes, turning every 4 minutes. Let stand 10 minutes before serving.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe pamphlet: 100% Greater Ground Beef with Kraft Parmesan Cheese, Kraft Inc., 1981