Prep Time15 minutes
Cooking Time60 minutes
2 26-oz jars of your favorite pasta sauce
1/2 tsp ground fennel seed
3 cups PEARLS Sliced Black Olives
16 oz. ricotta cheese
1 cup grated parmesan cheese
2 large eggs
12 large lasagna noodles
3 cups shredded mozzarella cheese
Preheat the oven to 375° F.
In a large mixing bowl, combine the pasta sauce, fennel and 2 1/2 cups of the olives (set aside half a cup of olives for garnish).
In a medium mixing bowl, blend the ricotta, parmesan, and the eggs until smooth. Evenly spread about a cup of the olive-sauce mixture in the bottom of a 13 x 9 inch glass baking dish. Next place 3 noodle sheets over the sauce. Cover the noodles with 1/4 cup of the cheese mixture, one cup of mozzarella cheese, and another 1 1/2 cups of sauce. Repeat the entire process with three more noodles. Continue to layer by placing three more noodles down and covering with the last of the ricotta-parmesan mixture and one cup of the sauce.
Top with three more noodles and cover with the remaining sauce and mozzarella. Garnish with olives.
Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake, uncovered, for an additional 15-20 minutes or until the cheese is lightly browned on the top. Allow the lasagna to cool for at least 15 minutes before serving so it won't fall apart when cut. Serve with freshly toasted garlic bread topped with parmesan cheese and sliced olives.