Rosa Lasagna

By McLean

Ingredients

• 2 (15 oz.) containers ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 eggs
• 1 jar Bertolli Tomato & Basil Sauce
• 1 jar Bertolli Alfredo Sauce
• Lasagna noodles

Preparation

Step 1

Preheat oven to 375.

Combine 2 containers ricotta cheese, 2 cups shredded mozzarella, 1/4 cup Parmesan cheese and 2 eggs. Set aside.

Combine the sauces. Spread 1 cup in 13 x 9 inch taking dish. Layer 4 uncooked noodles, 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with 4 uncooked noodles and remaining sauce.

Bake 1 hour, covered tightly with foil. Remove foil and sprinkle with 1/4 cup Parmesan. Bake uncovered for an additional 10 minutes.

Let stand before serving.