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Ingredients
US|METRIC
8 SERVINGS
- 2 containers Sargento® Whole Milk Ricotta Cheese (15 oz. ea.)
- 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 oz. Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese
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Directions
- Preheat oven to 375°. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- 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.
- 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.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Potassium
| Calories240Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium360mg15% |
| Potassium140mg4% |
| Protein16g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber |
| Sugars0g |
| Vitamin A10% |
| Vitamin C |
| Calcium30% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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