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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I found this in the Farmers Almanac Ingredients:
15 ounces ricotta cheese |
12 ounces crumbled feta cheese (divided) |
3/4 cup shredded fontina cheese (divided) |
2 eggs, beaten |
1 (28 ounce) jar spaghetti sauce, with meat |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/2 cup sliced ripe olives |
2 roasted red peppers, chopped (from jar) |
2 tablespoons dry red wine |
9 precooked lasagna noodles |
Directions:
1. Coat a 13x9 pan with nonstick cooking spray.
2. Oven 350.
3. Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside.
4. Combine sauce, artichoke hearts, olives, peppers, and wine.
5. In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture.
6. Repeat layers.
7. Top with 3 noodles the remaining sauce and remaining feta and fontina.
8. Bake uncovered 45 minutes.
9. Let stand 10 minutes befor cutting.
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