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Hurry-Up Lasagna

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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
 

DIRECTIONS

  • 1

    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.

  • 2

    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.

  • 3

    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.

Hurry-Up Lasagna
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Yield: Serves: 10

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See Nutrition Facts

Serves: 10

Amount Per Serving

Calories 422

Total Fat 22.3g

Saturated Fat 12.0g

Trans Fat 6.4g

Polyunsaturated Fat 1.3g

Cholesterol 86mg

Sodium 1198mg

Carbohydrates 35g

Protein 25g

Dietary Fiber 3g

Vitamin A 135%

Vitamin C 18%

Calcium 479%

Iron 3%