Scotto Cheese Lasagna Recipe -
Scotto Cheese Lasagna Recipe
  • READY IN hrs

Scotto Cheese Lasagna

Recipe by  

"Baked layers of pasta with ricotta, mozzarella and Parmesan cheeses and rich Prego® Traditional Italian Sauce served with Pepperidge Farm® Mozzarella Garlic Bread. Pair with a tricolor salad (arugula, radicchio and endive) with balsamic vinaigrette. For dessert serve biscotti and espresso. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
  2. Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
  3. Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
  4. Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
  5. Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2009

Made this last night. Really good. I added a layer of cooked, crumbled ground beef. My family raved -- even my daughter who does not care for lasagna had a second helping! This morning they asked if we could have leftovers tonight. Sure!! Serves WAY more than 8, more like 12. Be sure to use real mozzarella, not the shredded in a bag. Delicious. This will be my lasagna recipe from now on!

Most Helpful Critical Review
Dec 08, 2010

It was okay, i've had much better.

Aug 03, 2009

Awesome basic cheese lasagna recipe! Careful, it makes a HUGE quantity and overflowed a bit in my dish. The yummy taste was worth the drippings on my oven floor though. Good recipe!

Jul 27, 2009

This is a really good and easy base recipe. I add diced, cooked onions & garlic, as well as cooked ground beef to the sauce. I also mix in parmesan, and all of my italian herbs & spices with the ricotta mixture. Delicious!

May 27, 2010

I was satisfied with the outcome of the recipe everything mixed and cooked well I did not add enough sauce on the edges to keep the noodles from crisping :-(. Overall I enjoyed the lasagna, I think I may have added too much mozzarella and not enough ricotto. I will definetly attempt to remake. I matched with a roasted vegetable medley found elsewhere on this site.

Jul 24, 2009

This was great! I used freshly grated parmesan and the flavor was delicious!

Nov 04, 2009

Great recipe, i used all part-skim cheeses and cut the mozz. down to 1lb and added a pound or so of turkey italian saugage that i browned up and added to the sauce, turned out fantastic, it made two smaller pans worth!

Nov 04, 2009

Overall I think this turned out really well. Next time I will use a little less sauce on each layer, as it turned out too saucy for my liking. Also, there was no way all of the layers would fit in my baking dish, so I cut out one of the layers...and it was still overflowing! I will try this again with less sauce, thanks for the recipe!


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  • Calories
  • 914 kcal
  • 46%
  • Carbohydrates
  • 81.3 g
  • 26%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 54.8 g
  • 110%
  • Sodium
  • 1969 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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