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Ingredients
US|METRIC
8 SERVINGS
- 2 containers ricotta cheese (Sargento®, 15 oz. ea.)
- 2 cups Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese (about 8 oz.)
- 1/2 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
- 2 eggs
- 1 jar marinara sauce (Bertolli® Vineyard Premium Collections , with Burgundy Wine Sauce)
- 1 jar Bertolli® Alfredo Sauce
- 12 lasagna noodles (cooked and drained)
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Directions
- Preheat oven to 375°. 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.
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