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Ingredients

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Directions

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  • 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.

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  • 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; 33 g total fat; 16 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 85 mg cholesterol; 1357 mg sodium. 187 mg potassium; 29 g carbohydrates; 8 g fiber; 6 g sugar; 32 g protein; 1069 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 616 mg calcium; 2 mg iron;

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