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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
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. 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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