Zesty Lasagna

With Sicilian Chicken Sausage, Pomodoro Sauce & Three Cheeses

Preheat the oven to 350 degrees

Cheese Filling

1 pt. ricotta cheese

¼cup minced Italian parsley

2 green onions thinly sliced

1/3 cup shredded Quatro Formaggio Cheese

Freshly ground pepper to taste

In a bowl, combine all ingredients and mix well

Lasagna

1 pkg. Sicilian Chicken Sausage, casing removed

2 jars Rustico Pomodoro Sauce or Garlic Marinara Sauce

1 package(16 oz.) frozen California-blend vegetables *****

1 pkg. flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded Quatro Formaggio (4 cheeses) Cheese

In a saute pan, over medium high heat, brown the sausage and break it up into small pieces. Drain any excess fat from the pan and set aside to cool.

In a round 10” springform pan, spread a small amount of the sauce evenly over the bottom. Arrange a layer of the pasta sheet to cover and top with some of the sauce and the cheese filling and vegetables. Sprinkle layer of the browned sausage, some of the mozzarella, and quarto formaggio cheese. Top with another layer of the pasta and continue with sauce and ingredients in the same order as before.

The last layers should be pasta, sauce, mozzarella and quarto formaggio cheese.

**** on the vegetables- if you like “chunky” then chop slightly, with you are “hiding” the veggies in the lasagna, chop finely……you can also add sweet potatoes and cauliflower (pureed)