Lasagna with Creamy Pink Sauce Bertolli reviews online

Lasagna with Creamy Pink Sauce


Bertolli

This lasagna has three types of cheese layered with a creamy tomato sauce.

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Edition Details

Author

Bertolli

Cooking method

Preheat oven to 375 degrees F. 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 9x13 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.

Number of persons

8

Full cooking time

20 m

Cooking time

1 h

Time for preparing

1 h 20 m

Calories

387

Fats

16.4 g

Carbohydrate

32.8g

Protein

27.3 g

Cholesterol

102 mg

Sodium

404 mg

Ingredients Lasagna with Creamy Pink Sauce

2 eggs
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
12 lasagna noodles, cooked and drained
2 (15 ounce) containers ricotta cheese
1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce
1 (24 ounce) jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce

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