Lasagna With Roasted Red Peppers & Ricotta

Ingredients

• 2 containers (15 oz. ea.) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup pureed roasted red peppers
• 1/4 cup grated Parmesan cheese
• 2 eggs, slightly beaten
• 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
• 12 lasagna noodles, cooked and drained

Directions

1. Preheat oven to 375°.
2. Combine ricotta, 1 cup mozzarella cheese, pureed roasted red peppers, Parmesan cheese and eggs in large bowl; set aside.
3. Evenly spread 1/2 cup Sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1/2 cups ricotta mixture; repeat. Top with remaining 4 noodles and Sauce. Cover with aluminum foil and bake 40 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.