Rosa Lasagna
- 30 ounces ricotta cheese
- 2 cups mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 eggs
- 1 jar Bertolli Tomato & Basil Sauce
- 1 jar bertolli alfredo sauce
- 12 lasagna noodles , cooked and drained
- Preheat oven to 375u0b0. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside.
- Combine Sauces in medium bowl.
- 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.
- Cover with aluminum foil and bake 50 minutes. Remove foil and bake until bubbling, about 10 minutes. Let stand 10 minutes before serving.
ricotta cheese, mozzarella cheese, parmesan cheese, eggs, tomato, bertolli alfredo sauce, lasagna noodles
Taken from www.yummly.com/recipe/Rosa-lasagna-353882 (may not work)