Lasagna With Creamy Pink Sauce

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  • Featuring
    Bertolli® Marinara Sauce
    Vine-ripened tomatoes in deep Burgundy wine.

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  • Add a little oil to your water after it's boiled to prevent the pasta sheets from sticking. Use a skimmer or large slotted spoon to lift the delicate sheets out without tearing them.

Chef's Table > baked pasta

By combining a Traditional Red Sauce with a creamy Alfredo Sauce, each bite of this lasagna has more flavor.
Sarah Page
Bertolli® Kitchens
See all her recipes and Bio
  • Serves 8
  • |
  • prep time: 20 minutes
  • |
  • cook time: 1 hour
  • 2 containers (15 oz. each) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • ½ cup grated Parmesan cheese
  • 2 eggs
  • 1 jar Bertolli® Marinara Sauce
  • 1 jar Bertolli® Alfredo Sauce
  • 12 lasagna noodles, cooked and drained

1. Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, ¼ cup Parmesan cheese and eggs in large bowl; set aside.

2. Combine Sauces in medium bowl.

3. Spread 1 cup sauce mixture in 13x9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and ½ of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining ¼ cup Parmesan cheese.

4. Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.