Lasagna With Creamy Pink Sauce
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 115
- Sodium
- 1124
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated 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
Directions
- Preheat oven to 375 degrees. 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.
- Cost per recipe*: $20.57.
- Cost per serving*: $2.57.
- *Based on average retail prices at national supermarkets.