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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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When it's the kids turn to decide whats for dinner this is one of their picks. Another yum-o recipe. Ingredients:
9 uncooked lasagna noodles |
1 (15 ounce) can pizza sauce |
1 (14 1/2 ounce) can diced tomatoes with green pepper and onion, undrained |
1 (15 ounce) container ricotta cheese |
1 teaspoon dried italian seasoning |
8 ounces shredded mozzarella cheese |
2 (3 1/2 ounce) packages pepperoni slices |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1/4 cup hot banana pepper, drained |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/2 cup green bell pepper, chopped |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook lasagna noodles to desired doneness as directed on package. Drain.
2. Meanwhile, heat oven to 350°F; spray 12x8 inch (2 quart) glass baking dish with non stick cooking spray. In medium saucepan, combine pizza sauce and tomatoes, cook until thoroughly heated.
3. To assemble lasagna, spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of pepperoni slices, mushrooms,olives, banana peppers, and bell pepper. Repeat layers once. Top with remaining noodles, sauce, mozzarella cheese, pepperoni, mushrooms,olives,bell peppers, and banana peppers. Sprinkle with parmesan cheese.
4. Bake at 350°F for 30 to 35 minutes or until lasagna is bubbly. Let stand for 10 minutes before serving.
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