Scotto Cheese Lasagna

Name: Scotto Cheese Lasagna
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams package Pepperidge Farm® Mozzarella & Garlic Bread; 12 lasagna noodles, cooked and drained; 2 eggs, beaten; 1 liters Prego® Traditional Italian Sauce; 680 grams mozzarella cheese, thickly sliced; 473 milliliters grated Parmesan cheese; 907 grams ricotta cheese

Scotto Cheese Lasagna might be a good recipe to expand your main course recipe box. This recipe serves 8. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 1112 calories, 52g of protein, and 44g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. If you have ricotta cheese, lasagna noodles, sauce, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.

Ingredients you will need

Ricotta Cheese

Egg

Equipment you will use

Bowl

Oven

Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

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.

Ingredients you will need

Lasagne Noodles