1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1/2 cup water
12 lasagna noodles, cooked
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Let's Make It
Heat oven to 350°F.
Mix ricotta, basil and black pepper in medium bowl. Reserve 1 cup shredded cheese. Add remaining shredded cheese to ricotta mixture; mix well.
Brown sausage with onions and bell peppers in large skillet. Drain; return to skillet. Stir in pasta sauce. Add 1/2 cup water to empty sauce jar; cover with lid and shake well. Stir water into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the ricotta mixture. Top with layers of 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining ricotta mixture, noodles, meat sauce and reserved shredded cheese. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
Substitute extra-lean ground beef for the sausage and 1 thawed 10-oz. pkg. frozen chopped spinach for the peppers. Squeeze spinach to remove excess liquid before adding to cooked ground beef and onions with the pasta sauce.
Prepare using hot chicken sausage.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* 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.