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
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 plate.
Pour pasta sauce and tomato sauce into skillet; bring to a boil. Spread 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 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 minutes.
No Nutritional Information Available