Tri-Color Lasagna

Makes 12
Prep 25 m
Bake 30 m

Ingredients

Directions

  1. 1 of 7 Beat together ricotta, 1/4 cup Parmesan, 1 tablespoon pesto and egg in small bowl. Divide Alfredo sauce in half into 2 bowls; stir remaining pesto into one of the halves.
  2. 2 of 7 Heat oven to 350 degrees F.
  3. 3 of 7 Spread 1/2 cup marinara sauce over bottom of 13 x 9 x 2-inch glass baking dish. With long side of dish facing you, place 3 lasagna noodles on marinara sauce across width of dish (keep unused noodles covered with a clean kitchen towel). Spread 1/3 cup marinara sauce over left noodle, making sure to cover edges. Spread 1/3 cup of plain Alfredo sauce over middle noodle. Spread 1/3 cup of pesto-Alfredo over right noodle. Top all three noodles with one-third of ricotta mixture. Sprinkle 1 cup mozzarella over top.
  4. 4 of 7 Top with 3 more noodles. Repeat layering with sauces: Spread 1/3 cup marinara sauce over middle noodle, 1/3 cup plain alfredo over right noodle and 1/3 cup pesto-alfredo over left noodle. Top all noodles with third of ricotta mixture. Sprinkle with 1 cup mozzarella.
  5. 5 of 7 Top with 3 more noodles. Repeat layering with sauces: Spread 1/3 cup marinara sauce over right noodle, 1/3 cup plain alfredo over left noodle and 1/3 cup pesto-alfredo over middle noodle. Top with remaining ricotta mixture and 1 cup mozzarella.
  6. 6 of 7 Place remaining 3 noodles on top. Repeat layering with sauces: Spread remaining marinara sauce on left noodle, plain alfredo on middle noodle and pesto-alfredo on right noodle. Sprinkle with remaining Parmesan cheese. Cover baking dish with aluminum foil.
  7. 7 of 7 Bake in 350 degree F oven for 30 minutes or until hot and bubbly. Makes 12 servings.
Nutrition Information for Tri-Color Lasagna
Servings Per Recipe: 12
Per Serving: 1 g fiber, 812 mg sodium, 420 kcal cal., 19 g pro., 23 g carb., 29 g Fat, total, 92 mg chol., 16 g sat. fat
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Printed from FamilyCircle.com 11/19/2018