Lasagna with Creamy Pink Sauce

Kid-Friendly - Tips

This lasagna has three types of cheese layered with a creamy tomato sauce.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Lasagna with Creamy Pink Sauce

Ingredients

2 (15 ounce) containers ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

2large eggs eggs

1 (24 ounce) jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce

1 (15 ounce) jar Bertolli® Creamy Alfredo Sauce

12 noodles lasagna noodles

cooked and drained

Thai Pork with Peanut Sauce

Tips

Directions

Step 1

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

Step 2

Combine sauces in medium bowl. Spread 1 cup sauce mixture in 9x13 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.

Step 3

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.

Nutritional Information

Lasagna with Creamy Pink Sauce

Servings Per Recipe:8

Calories: 387.2

% Daily Value *

Protein: 27.3g 55%

Carbohydrates: 32.8g 11%

Dietary Fiber: 1.2g 5%

Sugars: 2g

Fat: 16.4g 25%

Saturated Fat: 9.5g 48%

Cholesterol: 102mg 34%

Vitamin A Iu: 627.8IU 13%

Niacin Equivalents: 6.4mg 49%

Vitamin B6: 0.1mg 7%

Folate: 94.2mcg 24%

Calcium: 580.1mg 58%

Iron: 1.8mg 10%

Magnesium: 42.8mg 15%

Potassium: 247.2mg 7%

Sodium: 403.8mg 16%

Calories From Fat: 147.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.