HURRY-UP LASAGNA

Hurry-Up Lasagna image

Provided by @MakeItYours

Number Of Ingredients 6

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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® Chef Blends™ Shredded 4 Cheese Pizzeria, divided

Steps:

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.
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.
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.