This IS The Place Where I Share Recipes, Review And Giveaway Food And Let You Know How Much I love Food. I am a cook at a local hospital and I believe nearly everything we do has to do with food. I will take pictures of food, write articles and relate them to food in some way. Remember, whatever you do, you need to eat. This Bog is affiliated with Daddy Waddy Weeviews, but is run by me, Kurt Borkowski. I will add a picture in the next few weeks. .
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