Prep Time:

15-20 min

Cook Time:

35 min





About the Recipe


  • 1-1/2 lbs. Pork Country Sausage (browned and drained)

  • 2 jars Lucini Roasted Garlic Marinara (or see recipe for Homemade sauce below)

  • 1 box Barilla Lasagna Noodles (prepared / al dente)

  • 1 can Lindsey Large Pitted Black olives (sliced)

  • 1/2 C Tillamook Sharp Cheddar (shredded)

  • 1 block Galbani Precious Mozzarella (shredded)

  • 15 oz. Galbani Precious Ricotta Cheese

  • Fennel Seeds

  • Onion

  • 1-1/2 tsp. minced garlic

  • 2 eggs

  • 1/4 C fresh Italian Parsley (finely chopped)

  • Sea Salt Grinder

  • Garlic Salt Grinder

  • Garlic Pepper Grinder


Step 1: Preheat oven to 375 degrees. In a large pot, bring 5 quarts water to a boil. Add 1 box Barilla Lasagna Noodles and continue to boil for 8 minutes. Stir occasionally to prevent sticking. Drain, rinse, set aside.

Step 2: Brown 1-1/2 lbs. pork country sausage (from Butcher Shop; not Jimmy Dean) in large saucepan on medium heat. Add onion and fennel seeds. Drain and add the two jars of Lucini Roasted Garlic Marinara or homemade sauce (See Homemade sauce recipe). Simmer at least 20 minutes. Remove from heat and set aside.

Step 3: Combine Ricotta, 2 eggs, Italian parsley (finely chopped), minced garlic, and all seasonings (season to preference). Mix well. Refrigerate until time of use.

Step 4: Spoon 1 C meat sauce into bottom of baking dish. Add layer of noodles vertically for full length/width of baking dish. Add layer of ricotta mixture. Cover with light layer of mozzarella/cheddar cheese. Add next layer of lasagna noodles. Cover with layer of meat sauce and repeat these layers until the baking dish is nearly full. Cover top layer with remaining mozzarella/cheddar and a light layer of sliced olives.

Step 5: Cover baking dish with foil, creating a steeple in the center of the foil so it does not touch the surface.

Step 6: Bake at 375 for 35 min. Remove foil and bake for additional 5 min.

Step 7: Allow to cool for 10 min before serving.