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Recipe Summary

prep:
20 mins
bake:
50 mins
stand:
10 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium bowl stir together the pasta sauce and the olives. Spoon 1/3 cup of the sauce mixture in prepared dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese and 1 cup of the Monterey Jack cheese. Spoon half the mixture on the noodles in the dish. Sprinkle with 2 tablespoons of the Parmesan. Top with half the sausage and half the fennel. Spoon half the remaining sauce over the sausage layer.

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  • Top with 2 more noodles, the remaining ricotta mixture, and the remaining sausage and fennel. Add 2 more noodles and the remaining sauce. Sprinkle with remaining Monterey Jack and Parmesan cheeses.

  • Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 6 servings

Nutrition Facts

541 calories; fat 33g; cholesterol 85mg; saturated fat 16g; carbohydrates 29g; mono fat 6g; poly fat 1g; insoluble fiber 8g; sugars 6g; protein 32g; vitamin a 1069IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.7mcg; sodium 1357mg; potassium 187mg; calcium 615.9mg; iron 2mg.
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