Lasagna Rosa Recipe
An extra cheesy lasagna, this red and white version may not have any meat- but it's so filling and so comforting you won't miss it at all.
- 2 15 oz containers ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup shredded Parmesan cheese divided
- 2 eggs
- 1 24 oz jar spaghetti sauce or marinara sauce
- 1 15 oz jar alfredo sauce
- 12 lasagna noodles uncooked
Add the ricotta, mozzarella, eggs, & half the Parmesan cheese to a large mixing bowl. Stir them together until the mixture's evenly combined.
In a separate mixing bowl, add both the sauce and whisk together until evenly combined. Set aside.
Spread a cup of the sauce mixture evenly out over the bottom of a 9x13 inch baking dish.
Top the sauce with four noodles. Spread another cup of the sauce mixture evenly out over the noodles. Then add half of the ricotta mixture evenly out over top.
Repeat the layers. Finally top this with the remaining noodles. Then spread the remaining sauce evenly out over top. Sprinkle the rest of the Parmesan cheese evenly out over top.
Cover the baking dish tightly with aluminum foil. Bake the lasagna at 375 degrees for 1 hour. Remove the aluminum foil and return the lasagna to the oven and bake an additional 10 minutes.
Remove the lasagna from the oven and let it rest 10 full minutes before slicing and serving.
If you love meat in your lasagna, this can easily be adapted. Add one pound of cooked ground Italian sausage to the sauce, and proceed with the recipe as written.
Ground beef, or even ground turkey will also work.
Calories: 250kcal | Carbohydrates: 29g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 263mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Calcium: 205mg | Iron: 1mg