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The Perfect Lasagna
Prep Time:
15 minutes
Cook Time:
40 minutes
Makes:
8 servings
Ingredients

9 - 12 lasagna noodles, as desired, soaked in hot tap water for 15 minutes

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

Directions


Heat oven to 400°F. Coat a 9 x 13-inch baking dish with non-stick spray. Soak noodles.
Combine ricotta, egg, and 1/2 cup Parmesan cheese and olive tapenade in a large bowl; set
aside.
Remove sausage from casing; brown in large skillet. Break into small pieces; remove to a p
late.
Pour pasta sauce and tomato sauce into skillet; bring to a boil. Spread 1 cup sauce in bak
ing 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 mozzarella and all tapenade. Next layer: 3 or 4
noodles, all sausage, 1 cup sauce and 3/4 cup mozzarella. Layer remaining noodles, sauce,
and cheeses over top.
Cover with foil and bake 30 minutes. Remove foil; bake 10 more minutes. Let stand 10 minut
es.

Nutritional Information


No Nutritional Information Available


Source


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