Bertolli Lasagna

BERTOLLI US (1)
8Ingredients
100Minutes
240Calories

Ingredients

US|METRIC
  • 2 containers ricotta cheese (15 oz. ea.)
  • 1/2 cup grated Parmesan cheese (divided)
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 jars Bertolli® Tomato & Basil Sauce
  • 12 lasagna noodles (cooked and drained)
  • 8 ounces fresh mozzarella cheese (thinly sliced)
  • Remove All from Shopping List

    Directions

    1. Preheat oven to 375°. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
    2. Spread 1 cup Sauce in 13 x 9-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.
    Discover more recipes from Bertolli US
    Did you make this?

    NutritionView More

    240Calories
    Sodium15% DV360mg
    Fat28% DV18g
    Protein31% DV16g
    Carbs1% DV4g
    Calories240Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol115mg38%
    Sodium360mg15%
    Potassium140mg4%
    Protein16g31%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber
    Sugars0g0%
    Vitamin A10%
    Vitamin C
    Calcium30%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Brittny N. 8 months ago
    it turned out pretty well... it was a bit too much ricotta mix so it ended up a little dry. but overall it was good.