Lasagna Rosa
This meatless Lasagna Rosa has a creamy tomato sauce that really sets it apart from your usual lasagna.
Servings: 8 servings
Calories: 646kcal
Ingredients
- 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
Instructions
- Preheat oven to 375℉.
- In a medium-sized mixing bowl, combine the ricotta cheese, eggs, 1 cup of the mozzarella and ½ cup of the Parmesan. Stir until smooth. Set aside.
- In another mixing bowl, combine the marinara and Alfredo sauces and stir until smooth.
- To assemble lasagna, spread 1 cup sauce mixture in 13" x 9" baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and ½ of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining mozzarella and Parmesan cheeses.
- Cover with aluminum foil and bake 1 hour. Remove foil and bake 10 minutes. Let stand 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 646kcal | Carbohydrates: 46g | Protein: 33g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 172mg | Sodium: 1505mg | Potassium: 636mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1392IU | Vitamin C: 9mg | Calcium: 519mg | Iron: 3mg
