Serves 6
- nonstick cooking spray
- 2 cups red pasta sauce
- 1/2 cup pitted kalamata olives, halved
- 6 no-boil lasagna noodles
- 1/2 of 15 oz container ricotta cheese
- 6 oz Monterrey Jack cheese with jalapeno peppers or Monterrey Jack cheese, shredded (1 1/2 cups)
- 1/4 cup finely shredded Parmesan cheese
- 8 oz smoked chicken sausage with apple, or Italian sausage, halved lengthwise and sliced
- 1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
- Preheat oven to 350°F. Lightly coat a 2 qt square baking dish with cooking spray; set aside. In a medium bowl stir together the pasta sauce and the olives. Spoon 1/3 cup of the sauce mixture in prepared dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese and 1 cup of the Monterrey Jack cheese. Spoon half the mixture on the noodles in the dish. Sprinkle with 2 tbsp of the Parmesan. Top with half the sausage and half the fennel. Spoon half the remaining sauce over the sausage layer.
- Top with 2 more noodles, the remaining ricotta mixture, and the remaining sausage and fennel. Add 2 more noodles and the remaining sauce. Sprinkle with remaining Monterey Jack and Parmesan cheese.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.
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