Ingredients:
- 2 containers (15 oz. ea.) ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 eggs
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 jars Bertolli® Tomato & Basil Sauce
- 12 lasagna noodles, cooked and drained
- 8 ounces fresh mozzarella cheese, thinly sliced
