Italian

Hurry-Up Lasagna

Prep Time: 20 min  |  Cook Time: 65 min  |  Servings: 10  |  Calories: 422
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Hurry-Up Lasagna
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
  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.

Serving Size 10

Calories 422

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 20.80g 34%
Sat. Fat 10.40g 60%
Mono Unsat. Fat 6.60g
Poly Unsat. Fat 1.40g
Cholesterol 85mg 29%
Sodium 880mg 50%
Amount/Serving%DV*
Total Carbohydrate 39g 12%
Dietary Fiber 3g 12%
Sugars 0g
Protein 20g
Amount/Serving%DV*
Vitamin A 108RE
Vitamin C 18mg 30%
Calcium 421mg 48%
Iron 3mg 17%