LASAGNA WITH PINK SAUCE
- Serves 8
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- prep time: 20 minute(s)
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- cook time: 1 hour(s)
Ingredients:
2 containers (15 oz. ea.) Sargento® Ricotta Cheese 2 cups Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese (about 8 oz.) 1/2 cup Sargento® Artisan Blends® Shredded Parmesan Cheese 2 eggs 1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce 1 jar Bertolli® Alfredo Sauce 12 lasagna noodles, cooked and drained
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Directions:
- Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
- Combine Sauces in medium bowl.
- Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
- 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.
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