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READY IN 2¼ hrs

Scotto Cheese Lasagna

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Read Reviews (18)

"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. " — Campbell's Kitchen

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Original recipe makes 8 servings Change Servings

1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego® Traditional Italian Sauce
12 lasagna noodles, cooked and drained

1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm® Mozzarella & Garlic Bread

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Directions

Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
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.
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.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs
READY IN 2 hrs 15 mins

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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!

—Sharon

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Most Helpful Critical Review

Dec 08, 2010

It was okay, i've had much better.

—ripstied

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25 Ratings

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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!

—THEBOYCANPLAY

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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!

—DEEDS678

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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.

—Yen-my

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Jul 24, 2009

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

—corysgal

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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!

—analisemae

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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!

—burnthesun23

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Nutrition

Calories
914 kcal
46%

Carbohydrates
81.3 g
26%

Cholesterol
153 mg
51%

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.

Nutritional Information

Scotto Cheese Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 914
Calories from Fat: 365

% Daily Value *
Total Fat 40.5g 62 %
Saturated Fat 21.4g 107 %
Cholesterol 153mg 51 %
Sodium 1969mg 79 %
** Potassium 319mg 9 %
Total Carbohydrates 81.3g 26 %
Dietary Fiber 7g 28 %
Protein 54.8g 110 %
Sugars 18.6g
** Vitamin A 20 %
** Vitamin C 0 %
** Calcium 151 %
** Iron 21 %
** Thiamin 5 %
** Niacin 82 %
** Vitamin B6 9 %
** Magnesium 22 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.