1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
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)
How to Make It
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.
My husband says this is the best lasagna I've ever made. I altered a few things- used habanero sausage instead of pepperoni, added about 1/2c. pesto, added sauteed mushrooms, and re-distributed the layers to create 1 additional layer. This is a keeper!
The flavors were so delicious! I have never had anything like this and absolutely loved it. I used the cheap pasta sauce and added spices to make it my own. Next time I will not use no-boil noodles they did not turn out very tender but instead were a bit hard. If it wasn't for the noodles it would of been amazing.
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