Mediterranean Lasagna

Prep Time: 15 min  |  Cook Time: 50 min  |  Servings: 8  |  Calories: 400
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Mediterranean Lasagna
Prep Time
15 min
Cook Time
50 min

Layer upon layer of lasagna noodles are filled with Sargento® Shredded 6 Cheese Italian, chopped olives, bell peppers, artichoke hearts smothered in spicy puttanesca pasta sauce — and more levels of creamy cheese. This hearty meal is great for any occasion and is sure to please.

  • 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
  • 6 no-boil lasagna noodles (1/2 of an 8 oz. pkg.) or 6 long lasagna noodles, cooked, drained
  • 2 cups (8 oz.) Sargento® Shredded 6 Cheese Italian
  1. In a medium bowl, combine sauce, artichoke hearts, roasted red bell peppers and olives.
  2. 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 cheese in pan. Repeat layering with remaining 3 noodles, remaining Ricotta cheese, 1 cup sauce mixture and 1/2 cup 6 Cheese Italian cheese. Top with all of remaining sauce and remaining 1 cup 6 Cheese Italian cheese.
  3. 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.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 18.20g 30%
Sat. Fat 7.90g 47%
Mono Unsat. Fat 6.00g
Poly Unsat. Fat 1.00g
Cholesterol 42mg 14%
Sodium 1179mg 50%
Total Carbohydrate 42g 13%
Dietary Fiber 4g 16%
Sugars 0g
Protein 18g
Vitamin A 165RE
Vitamin C 16mg 27%
Calcium 352mg 38%
Iron 3mg 11%