Serves: 6
Total Calories: 1,483

1 (32-ounce) container ricotta cheese
2 cups Muffaletta or Olive Salad, or chopped mixed olives, homemade or jarred
12 ounces shredded mozzarella cheese (about 3 cups)
1/4 cup grated imported Parmesan cheese
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 (26-ounce) jar marinara sauce
12 sheets no-boil lasagna noodles (about 12 ounces)

Heat the oven to 375°F. In a large bowl, mix the ricotta cheese, muffaletta, 2 cups of the mozzarella, the Parmesan, salt, pepper, and olive oil.

Spread 1/2 cup of the marinara sauce over the bottom of a 9- by 13-inch baking dish. Top with a layer of 3 noodles spread 1 cup sauce over the noodles, and top with one third of the ricotta mixture. Top with another layer of noodles, another 1 cup sauce, and half of the remaining ricotta mixture. Make another layer of noodles, another cup of sauce, and the remaining ricotta mixture. Cover with the remaining noodles. Add 1/2 cup water to the remaining pasta sauce in the jar seal with the lid, and shake to combine. Pour over the top of the lasagna and cover tightly with foil. Bake for 45 minutes.

Uncover, top with the remaining mozzarella, and bake for another 15 minutes. Let rest for at least 15 minutes before serving. Cut into 6 portions. Lasagna slices better after it has been refrigerated or frozen and reheated.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 1,483
Calories from Fat: 180

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