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Bertolli Lasagna

By: Bertolli  
"Use a flavorful tomato and basil sauce in this rich, layered baked lasagna, with three kinds of cheeses, that is easy to put together."

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Prep Time:
20 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 -9x13 inch pan
 

Ingredients

  • 2 (15 ounce) containers ricotta cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 (24 ounce) jars Bertolli® Tomato and Basil Sauce
  • 12 lasagna noodles, cooked and drained
  • 8 ounces fresh mozzarella cheese, thinly sliced

Directions

  1. Preheat oven to 375 degrees F. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
  2. Spread 1 cup sauce in 9x13 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.
  3. 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.
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