Lasagna with Creamy Pink Sauce

By draingal

Prep: 20 Min
Makes: 8 servings

Ingredients

• 2 containers (15 oz. ea) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1 jar Bertolli Creamy Alfredo Sauce
• 12 lasagna noodles, cooked and drained

Preparation

Step 1

1. Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in a large bowl; set aside.

2. Combine Sauces in a medium bowl.

3. Spread 1 cup sauce mixture in a 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.