Lasagna Rosa
Lasagna Rosa

My sister has been in town all this week. She lives on the complete other side of the country from us, so it’s always a real treat when her family makes it back to Indiana to cavort with us Midwesterners.

I’m not sure if this is true for every family, or just ours, but whenever we all get together, our events always center around food. I know people like to spew the line that food is just fuel and it shouldn’t be emotional, but I call bologna on that. Food is inherently emotional. It is so much more than just calories to keep your body going.

And if you don’t believe me, you should pop by one of our big family dinners where the wine is always flowing and the food is always impeccable. I am very lucky to be in a large family of incredible cooks who really value good food. So when we get together, we eat. And we eat goooood.

Lasagna Rosa Table

Lasagna is one of those dishes that I never would whip together on a random Tuesday evening when it’s just our little family of three (no matter how awesome lasagna leftovers are). Lasagna is meant for special occasions. Even though lasagna isn’t really that difficult to make, it just feels like it needs to be shared with family and friends, doesn’t it?

If you ever invite me over to a dinner party (Please! I’d love to hang out with you!), you can make me über happy with a cheesy lasagna, a big bowl of salad, and a bottle (or three) of bottom shelf wine. Oh, and breadsticks. Because I heart hot bread.

Lasagna Rosa

I am not even a little bit Italian, so I won’t pretend to know what makes a lasagna authentic or not, but I will tell you that I’ve never met a lasagna I didn’t like. I think that’s the beauty of a lasagna. When you put together good, simple ingredients, you get amazing results.

Sure, you can get fancy if you like, but you really don’t need to. Some good sauce, some good cheese, and some good pasta, and you’re well on your way to the perfect lasagna.

Lasagna Rosa

Take this Lasagna Rosa for example, it’s meatless (which is good for my family, because we span the range from vegetarian to meat lover). It doesn’t have a lot of added “flair” in the form of mushrooms or veggies or herbs (also good, because we have some veggie-adverse kiddos, too). It’s got really good cheese. It’s got noodles. And it’s got a creamy, dreamy rosa sauce made by combining Bertolli Tomato & Basil sauce with Bertolli Alfredo sauce. It’s simple, but oh, so perfect.

Lasagna Rosa

This is such an interesting twist on a traditional lasagna. It’s like if you took my Penne Rosa and made it into a lasagna. It’s still got the traditional tomato flavor, but the added creaminess from the alfredo sauce makes it feel so hearty and cozy. Perfect for the rainy, cold, dreary Fall weather we’ve been having lately (which showed up just in time to welcome my sister back).

Lasagna Rosa

If you have your own family dinner party on the schedule, I think this Lasagna Rosa would be the perfect option to satisfy everyone (well, almost everyone).  Enjoy!

Lasagna Rosa

Lasagna Rosa

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

This meatless Lasagna Rosa has a creamy tomato sauce that really sets it apart from your usual lasagna.


  • 32 ounces ricotta cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 4 cups marinara sauce {recommended: Bertolli Tomato & Basil}
  • 2 cups Alfredo sauce {recommended: Bertolli Alfredo}
  • 12 uncooked lasagna noodles


  1. Preheat oven to 375 degrees.
  2. In a medium-sized mixing bowl, combine the ricotta cheese, eggs, 1 cup of the mozzarella and 1/2 cup of the Parmesan. Stir until smooth. Set aside.
  3. In another mixing bowl, combine the marinara and Alfredo sauces and stir until smooth.
  4. To assemble lasagna, spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 uncooked 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 mozzarella and Parmesan cheeses.
  5. Cover with aluminum foil and bake 1 hour. Remove foil and bake 10 minutes. Let stand 10 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 765Total Fat: 46gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 183mgSodium: 1686mgCarbohydrates: 50gFiber: 4gSugar: 9gProtein: 37g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Sounds delicious! I’d have you at a dinner party anyday … If you’re ever in country Australia, please pop in!! 🙂

  2. What an amazing looking lasagna! I rarely make lasagna because in my brain it takes hours to make…which we know is not true! I love how you used the jar sauces to help make things even faster.

  3. I love this recipe but I find the product placement a little jarring. You grow lots of amazing food and like canning so why would you use ready made sauces? I know you need to make money – we all need to make a living and you dereve an income – but every post on your blog is sponsored nowadays…

    1. Thanks for your feedback! I’ve been working on accepting that I’m in a season of my life where I need to put less pressure on myself to always be perfect when it comes to homemaking things. I have a post coming up soon about how I’ve been working to let go of this (specifically in regards to the garden and preserving). Someday I’ll be at the point where I can spend an extra two hours making my own marinara and alfredo from scratch, but that time is not now. And I’m trying to be okay with it! If you do have the time, that’s awesome! And you can definitely make this recipe with your own homemade sauces, and I’m sure it’ll be way delicious. I hope to get back there someday.

      And as far as the high number of sponsored posts, that’s just the way the seasonal nature of advertising goes. I barely did any sponsored work all summer long, but during the holiday season, a lot of companies want to get their message out there. And like you said, I need to make a living just like everyone else. I strive to still generate good quality content, even when it is backed by a sponsor, so my hope is that folks still enjoy my take on things even during this sponsorship-heavy season. My income is very cyclical, and without a sponsorship-heavy October, November, and December, I wouldn’t be able to pay my bills the rest of the year. I understand it can be jarring to see so much brand-driven content in a row, but know that I am very careful about the brands I choose to work with, and each one is from a brand I trust, use, and am proud to be associated with. Again, thanks for your feedback! It really means a lot to me that you care enough to chime in when you’re struggling with something I’m doing. Seriously. Thank you!

  4. I too come from a big family and food family to be precise. There is always too much to eat when we all gather together! That lasagna looks quite stunning 🙂

  5. Yum! You really can’t go wrong with lasagna, and this one looks delicious! I never would have thought to combine marinara and Alfredo sauce.

  6. I buy very few canned/premade/packaged food. I get coconut milk, chocolate chips, and both the red and white Bertolli’s sauce by the case! They are fabulous!!! It’s my wick meal go-to, just boil some noodles and add a sauce. Mama needs a night off from cooking every now and again. They are also favorites for pizza sauces. I can’t wait to try this lasagna, I have everything on hand!