1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1 can (14 oz.) artichoke hearts, drained, coarsely chopped
1 can (2.5 oz.) sliced black olives, drained
2 Tbsp. dry red wine
2 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
9 whole wheat lasagna noodles, uncooked
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Please use alcohol responsibly.
Let's Make It
Heat oven to 350°F.
Mix eggs, ricotta, 1-1/2 cups mozzarella and 2 Tbsp. Parmesan; set aside. Combine next 5 ingredients.
Layer 1/3 of the sauce, 3 noodles and half the ricotta mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with remaining noodles, sauce and cheeses; cover.
Bake 1 hour or until heated through. Let stand 10 min. before serving.
Small Changes Add Up
Small ingredient substitutions, such as POLLY-O Natural Part Skim Ricotta Cheese, KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese and KRAFT Lite Balsamic Vinaigrette Dressing, result in a savings of 30 calories and 3g of fat, including 1g of sat fat, per serving when compared to a traditional recipe.
Substitute KRAFT Shredded Parmesan, Romano, and Asiago Cheeses for the Parmesan.
Stir 1/4 cup chopped fresh basil into ricotta mixture before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.