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

Nutritional Information

Amount Per Serving
Calories 560
Calories From Fat 240
% Daliy Value*
Total Fat 27 Grams
Saturated Fat 15 Grams
Trans Fat 0 Grams
Cholesterol 135 Milligrams
Sodium 970 Milligrams
Total Carbohydrate 53 Grams
Dietary Fiber 5 Grams
Sugars 18 Grams
Protein 29 Grams
Vitamin A 30 Percent
Vitamin C 10 Percent
Calcium 35 Percent
Iron 25 Percent

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.

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