How to make it

  • Fine chop vegetables and herbs separately in a food processor or by hand if desired.
  • Place all in a micro safe bowl with 2 tbs of olive oil or butter
  • cook high about 3 minutes or until well softened
  • Stir well and set aside to cool
  • When cool mix vege mixture into the ricotta cheese and add 2 eggs and mix well
  • Stir in the Parmesan cheese and salt and pepper as desired
  • Layer :
  • In an 8 x 10 or similar size baking dish
  • Spread some sauce on the bottom
  • Layer no boil lasagna sheets to fit
  • Spread on some ricotta cheese mixture
  • sprinkle mozzarella cheese
  • Spoon on some more sauce, add more no boil lasagna sheets.
  • Repeat process but end last layer with mozzarella cheese and sprinkle the black olives over the top
  • Cover with foil and bake in a preheated 375 over 60-80 or until piping hot and lasagna sheets are cooked through.
  • Uncover and let sit 10 minutes or so before cutting
  • Note: any leftovers even taste better the following day when flavors have more time to meld.
  • Freezes well.

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