Bertolli Lasagna Recipe serves: 8
Prep Time 20 Minutes
Cook Time 70 Minutes
StandTime 10 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 560
Calories from Fat 240
Total Fat 27 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 970 mg
Total Carbs 53 g
Dietary Fiber 5 g
Sugars 18 g
Protein 29 g
Vitamin A 30 %
Vitamin C 10 %
Calcium 35 %
Iron 25 %

Bertolli Lasagna

Ingredients

  • 2 containers (15 oz. ea.) ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 jars Bertolli┬« Tomato & Basil Sauce
  • 12 lasagna noodles, cooked and drained
  • 8 ounces fresh mozzarella cheese, thinly sliced

Directions

  1. Preheat oven to 375┬░. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
  2. Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup Sauce and 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella cheese; repeat. Top with remaining 4 noodles, then 1 cup Sauce and remaining 1/4 cup Parmesan cheese.
  3. Cover with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Garnish, if desired, with fresh basil leaves. Serve with remaining Sauce, heated.
  • Cost per recipe*: $20.85. Cost per serving*: $2.61 *Based on average retail prices at national supermarkets.

Advanced Recipe Search