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Klondike Lasagna




Source of Recipe


Odyssey


List of Ingredients




1 box (9 ounces) Barilla Oven Ready Lasagna Noodles, uncooked
2 jars (27 ounces) Barilla Lasagna Sauce
1 lb. pork sausage (cooked, crumbled and drained)
2 eggs
4 cups (16 ounces) shredded Wisconsin Brick Cheese
1/2 cup (2 ounces) grated Wisconsin Parmesan Cheese
3 containers Wisconsin Odyssey Feta (6 ounces each) Cheese**

** You may use any flavor you like: Traditional, Peppercorn, Tomato & Basil, or Mediterranean Herb.


Recipe



Preheat oven to 375°F. Spray 13x9x3-inch pan with no stick cooking spray. In medium bowl, combine eggs (beaten), Feta, 2 cups Brick, and Parmesan cheeses.

Spread 1 cup sauce on bottom of pan. Place 4 uncooked noodles on sauce, top with 1/3 Feta cheese mixture, half the browned meat, 1 cup Brick and 1 cup sauce. Put on 4 more uncooked noodles, 1/3 Feta cheese mixture, and 1 1/2 cup sauce. Put on 4 more uncooked noodles, remaining Feta cheese mixture, browned meat and 1 cup sauce. Put on last 4 uncooked noodles, rest of sauce, and 1 cup Brick cheese. Cover with foil. Bake 50-60 minutes. Uncover and cook about 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.