Antipasto Lasagna

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 20%
  • Fat: 8.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 21.7g
  • Carbohydrate: 50.7g
  • Fiber: 5.5g
  • Cholesterol: 37mg
  • Iron: 4.3mg
  • Sodium: 1379mg
  • Calcium: 285mg

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

  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.
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