Lasagna With Pink Sauce

• 2 containers (15 oz. ea.) Sargento(R) Ricotta Cheese
• 2 cups Sargento(R) Artisan Blends(R) Shredded Whole Milk Mozzarella Cheese about 8 oz.
• 1/2 cup Sargento(R) Artisan Blends(R) Shredded Parmesan Cheese
• 2 eggs
• 1 jar Bertolli(R) Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1 jar Bertolli(R) Alfredo Sauce
• 12 lasagna noodles cooked and drained

1. Preheat oven to 375u0b0. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
2. Combine Sauces in medium bowl.
3. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese.
4. Cover with aluminum foil and bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.

containers, sargento, sargento, eggs, collections, alfredo sauce, lasagna noodles

Taken from www.yummly.com/recipe/Lasagna-with-pink-sauce-303393 (may not work)