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Lasagna Olivetti

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INGREDIENTS

  • 2 jars (28 oz. each) pasta sauce
  • 1/2 cup dry red wine
  • 1 Tbsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 2 cans (2-1/4 oz. each) pitted black olives, sliced and drained
  • 1/2 cup sliced stuffed green olives, drained
  • 4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
 

DIRECTIONS

  • 1

    Combine pasta sauce, wine, oregano and pepper in large saucepan. Heat to a boil; simmer 5 minutes. Stir in olives; set aside. Combine Ricotta cheese, 1 cup Parmesan cheese and garlic in medium bowl; set aside.

  • 2

    Pour 1 cup sauce mixture onto bottom of 13x9-inch baking pan. Layer 3 noodles, half of the Ricotta mixture, 1/3 remaining sauce mixture and 1 cup Italian Blend Shredded Cheese. Repeat layers. Top with remaining noodles, sauce and Italian Blend Shredded Cheese.

  • 3

    Cover and bake in preheated 350°F oven 45 minutes. Uncover and continue baking 15 minutes. Let stand 10 minutes before serving. Meanwhile, if desired, slice artichokes into thirds; place in separate baking pan. Brush lightly with olive oil. Place under preheated broiler 4 inches from heat; broil 4 minutes or until lightly browned. Garnish lasagna with artichokes, if desired.

Lasagna Olivetti

SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 12

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 12

Amount Per Serving

Calories 409

Total Fat 20.8g

Saturated Fat 11.6g

Trans Fat 6.2g

Polyunsaturated Fat 1.7g

Cholesterol 58g

Sodium 1042g

Carbohydrates 33g

Protein 24g

Dietary Fiber 3g

Vitamin A 56g

Vitamin C 11g

Calcium 536g

Iron 2g