SERVINGS: 8 | PREP TIME: 10 Minutes
COOK TIME: 70 Minutes
INGREDIENTS
2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Alfredo Sauce
12 uncooked lasagna noodles
DIRECTIONS
1. Preheat oven to 375°F. 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 uncooked 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 1 hour. Remove foil
and bake 10 minutes. Let stand 10 minutes before serving.
Tip: Evenly divide 1 lb. cooked ground beef or 4 cups
roasted vegetables between the cheese layers
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