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Ingredients
US|METRIC
8 SERVINGS
- 2 containers ricotta cheese (15 oz. ea.)
- 1/2 cup grated Parmesan cheese (divided)
- 2 eggs
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 jars Bertolli® Tomato & Basil Sauce
- 12 lasagna noodles (cooked and drained)
- 8 oz. fresh mozzarella cheese (thinly sliced)
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Directions
- Preheat oven to 375°. In large bowl, combine ricotta cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.
- 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.
- 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.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Potassium
Calories330Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol140mg47% |
Sodium530mg22% |
Potassium170mg5% |
Protein23g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber |
Sugars0g |
Vitamin A15% |
Vitamin C |
Calcium45% |
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.
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Reviews(1)
Yummly User 5 years 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.