Antipasto Lasagna

Name: Antipasto Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams artichoke hearts, drained and coarsely chopped; 79 milliliters chopped pitted kalamata olives; 6 no-boil lasagna noodles; 113 grams cup preshredded part-skim mozzarella cheese, divided; 780 grams fat-free mushroom-and-roasted garlic pasta sauce; 198 grams roasted red bell peppers, drained and chopped; 118 milliliters chopped turkey pepperoni (such as Hormel), divided

You can never have too many Mediterranean recipes, so give Antipasto Lasagnan If you have artichoke hearts, preshredded part-skim mozzarella cheese, roasted bell peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives.

Ingredients you will need

Cooking Spray

Bell Pepper

Pasta Sauce

Artichoke

Pepperoni

Pasta

Olives

Sauce

Equipment you will use

Baking Pan

Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles.

Ingredients you will need

Pasta

Cheese

Sauce

Spread remaining sauce over noodles. Cover and bake at 450 for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes.

Ingredients you will need

Pasta

Cheese

Sauce

Equipment you will use

Oven

Let stand 5 minutes.

Garnish with oregano sprigs, if desired.

Ingredients you will need

Oregano