extra-lean ground beef
(8 oz.) PHILADELPHIA Neufchatel Cheese, softened
2% milkfat low fat cottage cheese
(8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
KRAFT Grated Parmesan Cheese, divided
(24 oz.) CLASSICO Tomato and Basil Pasta Sauce
(14.5 oz.) diced tomatoes, drained
dried oregano leaves
lasagna noodles, cooked
Heat oven to 350°F.
Brown meat with onions in large skillet. Meanwhile, mix Neufchatel, cottage cheese, 1-1/2 cups mozzarella, 1/4 cup Parmesan and egg until blended.
Drain meat; return to skillet. Stir in pasta sauce, tomatoes and oregano; simmer 5 min. Remove from heat. Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover.
Bake 50 min. or until heated through, uncovering after 40 min. Let stand 10 min. before cutting to serve.