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Easy Lasagna with Rinaldi Meat Sauce

During the hectic holiday season, here’s a time-saving dish that always hits the spot.

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Servings 12

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What you'll need:

  • 12 lasagna noodles, uncooked
  • 4 cups ricotta cheese
  • 2 cups shredded mozzarella cheese (For a healthier version use reduced fat)
  • ¾ cup grated Parmesan cheese, divided
  • 4 eggs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (24 oz.) jar Francesco Rinaldi® "Traditional" Meat Flavored Pasta Sauce

How to make it:

Preheat oven to 350°F.

Cook noodles according to package directions; rinse and drain well.

Combine ricotta, mozzarella and ¼ cup Parmesan cheese, eggs, parsley, oregano, salt and pepper in large bowl. Pour about ½ cup pasta sauce on bottom of 13 x 9-inch baking pan. Arrange 4 lasagna noodles lengthwise over sauce, overlapping the edges. Spread ⅓ of cheese filling over noodles and cover with 1 cup pasta sauce. Repeat layer of noodles, cheese and pasta sauce twice ending with pasta sauce. Sprinkle with remaining ½ cup Parmesan cheese.

Cover and bake at 350°F for about 30 minutes or until bubbly. Uncover; bake 10 minutes longer or until lightly browned. Allow to stand 10 minutes before cutting.