Ingredients & Directions
- 32 ounces ricotta cheese
- 2 eachs egg, beaten
- 5 cups Prego® Traditional Italian Sauce or Prego® Tomato Basil Garlic Italian Sauce
- 12 eachs cooked lasagna noodles, cooked and drained
- 1.5 pounds mozzarella cheese, thinly sliced
- 2 cups grated Parmesan cheese
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13x9x2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat layers twice. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Serving Suggestion: Serve with hot baked Pepperidge Farm® Mozzarella and Garlic Bread.