Thursday, August 24, 2006

Klondike Lasagna

From Odyssey brand Feta cheese

1 box (9oz) oven ready lasagna noodles, uncooked
2 jars (27oz) Barilla Lasagna sauce
1 lb pork sausage, cooked, crumbled, and drained
2 eggs, beaten
4 C shredded Brick cheese
1/2 C grated Parmesan cheese
3 containers Odyssey Feta (6oz each), any flavor

Preheat oven to 375. Spray 13x9x4" lasagna pan with no stick cooking spray. In medium bowl, combine eggs, Feta, 2 cups Brick, and Parmesan cheese.

Spread 1 cup sauce on bottom of pan. Place 4 noodles on sauce, top with 1/3 Feta cheese mixture, half the browned meat, 1 cup Brick cheese, and 1 cup sauce. Top with 4 more noodles, 1/3 Feta mixture, and 1 1/2 cup sauce. Top with 4 more noodles, remaining Feta cheese mixture, browned meat, and 1 cup sauce. Put on last 4 noodles, remaining sauce, and 1 cup Brick cheese. Cover with foil; bake 50-60 minutes.

Uncover and cook 4 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

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