Is there anything better then lasagna loaded with cheese? We don’t think so. We like using sliced mozzarella rather then shredded for extra flavor and better texture. Serving this lasagna with fresh baked Pepperidge Farm Garlic Bread is like the icing on the cake, the perfect finish!
cost per recipe: $15.60
The price is determined by the national average.
container (15 ounces) ricotta cheese (about 2 cups)
jar (45 ounces) Prego® Traditional Italian Sauce (about 5 cups) or Prego® Tomato Basil Garlic Italian Sauce
uncooked lasagna noodles (No need to precook- they cook right in the lasagna)
pound shredded mozzarella cheese (about 4 cups)
cup grated Parmesan cheese
Heat the oven to 375°F. Stir the ricotta, egg and 1/2 cup Parmesan cheese in a medium bowl.
Spread 1 cup sauce on the bottom of a 13x9x2-inch baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture (drop by spoonfuls over the noodles), 1 cup mozzarella and 1 1/2 cups sauce. Repeat layers twice. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake for 1 hour or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for at least 30 minutes.