Two-tone Lasagna is not your traditional lasagna recipe.
This lasagna recipe incorporates my two favorite pasta sauces—red and white. It couldn’t be easier since the sauces are all from a jar. There are so many different cheeses in this recipe, the combination compliments each one. This recipe is delicious enough for company coming, and they will be blown away by the presentation. You will want to make this one of your “go to” recipes. In conclusion, you will want to try my easy Two-tone Lasagna recipe. My Pretzel Cookies would be the perfect dessert to serve with Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
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- 1 lb. Italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 4 oz. sliced mushrooms, undrained
- 24 oz. red pasta sauce, any flavor
- 9 lasagna noodles
- 8 oz. sliced baby swiss cheese, cut hunk into 3 equal pieces
- 8 oz. ricotta cheese
- 16 oz. roasted garlic parmesan pasta sauce
- 1/2 cup parmesan cheese
- 1 cup Colby/Monterey Jack shredded cheese
Brown the Italian sausage, onion and bell pepper in a skillet until the sausage is no longer pink.
Add the mushrooms and red pasta sauce and simmer covered while preparing the noodles.
Once water starts to boil in a large stock pan, add the noodles and boil for 10 minutes.
Once done, rinse noodles in a colander and begin to assemble.
Preheat oven to 350 degrees.
In a 9 x 13 pan which has been sprayed with non-stick spray, layer 3 noodles in the bottom of the pan.
Add 1/3 of the swiss cheese, add 1/3 of the ricotta cheese, and add 1/2 the red sauce mixture.
Repeat layers another time.
Repeat a third time but use the jar of white pasta sauce for the top.
Sprinkle the parmesan cheese over the top.
Sprinkle Colby/Monterey Jack cheese over that. Bake for 40 minutes.
Once removed from oven, let rest for 10 minutes before serving.
Have you made this recipe? If so, please let me know by comment how you liked it, and give it a star rating. Thanks so much!