Italian
Hurry-Up Lasagna
Prep Time: 20 min | Cook Time: 65 min | Servings: 10 | Calories: 422
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Prep Time
20 min
Cook Time
65 min
Servings
10
Calories
422
Nothing says comfort food like a tasty plate of lasagna, especially when it’s made with Sargento® Whole Milk Ricotta Cheese and al dente fettucine covered with savory pepperoni slices and mushroom-packed tomato sauce. Make this recipe and serve your whole family a delicious meal sure to fill them up.
Ingredients
- 1 jar (48 oz.) tomato and sliced mushroom pasta sauce
- 2 pkg. (9 oz. each) fresh fettuccine, uncooked
- 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
- 1 cup minced fresh parsley
- 4 oz. thinly sliced pepperoni, divided
- 3 cups (12 oz.) Sargento® Shredded 4 Cheese Pizzeria, divided
Directions
- Spread 1 cup sauce in bottom of 13x9-inch baking pan. Carefully place one-third uncooked fettuccine over sauce, making sure fettuccine is covered with sauce.
- Combine Ricotta cheese and parsley. Layer 2 cups Ricotta mixture, half of the pepperoni, 1 cup sauce and 1 cup shredded cheese. Repeat layers of fettuccine, 2 cups Ricotta mixture, pepperoni, sauce and 1 cup shredded cheese. Top with remaining fettuccine and sauce, making sure sauce completely covers fettuccine.
- Cover and bake in preheated 375°F oven 1 hour. Uncover; bake 5 minutes more. Sprinkle with remaining 1 cup shredded cheese. Let stand 10 minutes before serving.
