Scotto Cheese Lasagna
Recipe from Prego Italian Sauce

This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.


Scotto Cheese Lasagna

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Servings: 8
Prep Time: 15 mins
Total Time: 2 hrs 25 mins
Related Categories: Easy and Quick Dinners, Italian Lasagna, Lasagna, Vegetable Lasagna, Vegetarian
 
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Ingredients
  • 1  container
    (32 ounces) ricotta cheese
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  • 2 
    eggs, beaten
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  • 5  cups
    Prego® Traditional Italian Sauce OR Prego® Tomato Basil and Garlic Italian Sauce
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  • 12 
    lasagna noodles, cooked and drained
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  • 1 1/2  lb.
    mozzarella cheese, thinly sliced
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  • 2  cups
    grated Parmesan cheese
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  • 1  pkg.
    (10 ounces) Pepperidge Farm® Mozzarella Garlic Bread
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Directions
1.
Heat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
2.
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, 1/4 of the 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.
3.
Bake at 350 degrees 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.
4.
Increase the oven temperature to 400 degrees F. for the bread. Bake the bread according to the package directions
5.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

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