Antipasto Lasagna

Recipe from

Nutritional Information

Calories 375
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 3.9 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 21.7 g
Carbohydrate 50.7 g
Fiber 5.5 g
Cholesterol 37 mg
Iron 4.3 mg
Sodium 1379 mg
Calcium 285 mg

Ingredients

1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
Cooking spray
6 no-boil lasagna noodles
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup chopped turkey pepperoni (such as Hormel), divided
1/3 cup chopped pitted kalamata olives
1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)

Preparation

Preheat oven to 450°.

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. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles. 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. Let stand 5 minutes. Garnish with oregano sprigs, if desired.

Note:

November 1998
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