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Antipasto Lasagna

Yield 4 servings

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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.