Scotto Cheese Lasagna
From:Campbell's Kitchen
Prep: 15 minutes
Bake: 1 hour
Stand: 1 hour
Serves:8
Ingredients:
1 container (32 ounces) ricotta cheese
2 eggs, beaten
5 cups Prego® Traditional Italian Sauce OR Prego® Tomato Basil & Garlic Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated Parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
Directions:
Preheat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. 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.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.