Spanish Lasagna

By mamapig

Ingredients

• 1 15 oz. container ricotta cheese
• 3 cup shredded mozzarella cheese, divided
• 3/4 cup shredded parmesan cheese, divided
• 2 eggs, beaten
• 1 28 oz. can spaghetti sauce
• 1 14 oz. can artichoke hearts, drained and chopped
• 1 4 oz. can sliced mushrooms, drained
• 1/2 cup sliced black olives
• 2 Tbsp. dry red wine
• 9 lasagna noodles, cooked and drained

Preparation

Step 1

Mix ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, and eggs together. Set aside. Mix spaghetti sauce, artichokes, mushrooms, olives and wine together.

Layer 1/3 of the sauce mixture, 3 lasagna noodles, and 1/2 the cheese mixture in a 9x13" baking dish. Repeat layers. Top with remaining 3 noodles, remaining sauce, 1 cup mozzarella and 1/4 cup parmesan, and a handful of sliced olives.

Bake at 350° for 45 minutes. Let stand 10 minutes before serving. If using no cook noodles spray a sheet of foil with oil and cover tightly. Bake at 350° for 45 to 55 minutes, until bubbly. Uncover and let sit 10 to 15 minutes before serving.