Mediterranean Lasagna
Prep Time: 15
Cook Time: 50
Serves: Serves: 8
Ingredients
- 1 jar (24 to 28 oz.) puttanesca pasta sauce or spicy marinara sauce
- 1 can (14 oz.) artichoke hearts, drained, coarsely chopped
- 1/2 cup coarsely chopped well drained roasted red bell peppers
- 1/3 cup coarsely chopped pitted kalamata olives
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese or Light Ricotta Cheese
- 6 no-boil lasagna noodles (1/2 of an 8 oz. pkg.) or 6 long lasagna noodles, cooked, drained
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Italian Pasta Cheese
Directions
In a medium bowl, combine sauce, artichoke hearts, roasted red bell peppers and oilves.
Spoon 1-1/2 cups sauce mixture onto bottom of 13 x 9-inch baking pan or dish. Layer 3 noodles, half of the Ricotta cheese, 1 cup sauce mixture and 1/2 cup Italian Pasta Cheese in pan. Repeat layering with remaining 3 noodles, remaining Ricotta cheese, 1 cup sauce mixture and 1/2 cup Italian Pasta Cheese. Top with all of remaining sauce and remaining 1 cup Italian Pasta Cheese.
Cover with foil. Bake in preheated 375°F oven 40 minutes. Uncover; continue baking 10 minutes or until bubbly. Let stand 5 minutes before serving.