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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light. Ingredients:
1 (27 1/2 ounce) jar fat-free barilla mushroom & garlic sauce |
cooking spray |
6 no-boil lasagna noodles |
1 (14 ounce) can artichoke hearts, drained and coarsely chopped |
1 (7 ounce) bottle roasted red peppers, drained and chopped |
1/2 cup chopped turkey pepperoni, divided (such as hormel) |
1/3 cup chopped pitted kalamata olive |
1 cup preshredded part-skim mozzarella cheese, divided |
oregano sprig (optional) |
Directions:
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.
3. 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.
4. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles.
5. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
6. 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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