Creamy Lasagna Roll-Ups

What You Need

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• 1 lb. lean ground beef
• 4 cloves garlic, minced
• 1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
• 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1/2 tsp. dried Italian seasoning
• 2 eggs, beaten
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 2 Tbsp. chopped fresh parsley
• 12 cooked lasagna noodles

Make It

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• Heat oven to 350ºF.
• Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
• Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
• Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.