9 - 12 lasagna noodles, as desired, soaked in hot tap water for 15 min
16 oz. ricotta cheese plus 1 egg
1 c. parmesan cheese, divided use
1 lb. H-E-B Chicken Sausage with Feta and Spinach (uncooked)
1 jar H-E-B Pasta Sauce plus 1 small can Tomato Sauce
1 jar H-E-B Specialty Series Olive Tapenade
2 c. H-E-B Shredded Mozzarella Cheese, divided use
Heat oven to 400°F. Coat a 9 x 13-inch baking dish with non-stick spra
y. Soak noodles.
Combine ricotta, egg, and 1/2 cup Parmesan cheese and olive tapenade i
n a large bowl; set aside.
Remove sausage from casing; brown in large skillet. Break into small p
ieces; remove to a plate.
Pour pasta sauce and tomato sauce into skillet; bring to a boil. Sprea
d 1 cup sauce in baking dish.
Remove noodles from soaking and shake off water. Layer 3 or 4 noodles
(overlapped or side-by-side) over sauce, all ricotta, 3/4 cup mozzarel
la and all tapenade. Next layer: 3 or 4 noodles, all sausage, 1 cup sa
uce and 3/4 cup mozzarella. Layer remaining noodles, sauce, and cheese
s over top.
Cover with foil and bake 30 minutes. Remove foil; bake 10 more minutes
. Let stand 10 minutes.
No Nutritional Information Available