Beef Lasanga

3/4 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jar (26 ounces) spaghetti sauce
1 package (8 ounces) PHILADELPHIA Neufchatel Cheese, cubed
1 cup (8 ounces) 1% cottage cheese
1 egg, lightly beaten
1 tablespoon minced fresh parsley
6 whole wheat lasagna noodles, cooked and drained
1 cup (4 ounces) shredded reduced-fat Italian cheese blend
3 teaspoons Italian seasoning, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese

1, In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bringto a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or  until thickened. 

2. In a small saucepan, melt cream cheese over medium heat. Remove from
the heat. Stir in the cottage cheese, egg and parsley. 

3. Spread meat sauce into a 13-in. x 9-in. baking dish coated withcooking spray. Top with three noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with
remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.

4.Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Recipe from Taste of Home