Lasagna Olivetti
Prep Time: 35
Cook Time: 60
Serves: Serves: 12
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
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 4 cloves garlic, minced
- 1/2 lb. (9) lasagna noodles, cooked and drained
- 3 cups (12 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
- 1 can (14 oz.) artichoke hearts, drained (optional)
- 1 Tbsp. olive oil (optional)
Directions
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.
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.
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.