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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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My husband and I love pizza and lasagna. In this recipe, we have the best of both, notes Vicki Melies of Glenwood, Iowa. Because we are both watching our weight, I trimmed down the fat so we could still enjoy this favorite dish. Ingredients:
1/2 pound ground beef |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (19 ounces) ready-to-serve tomato soup |
1 can (6 ounces) tomato paste |
1/2 cup water |
1 medium onion, chopped |
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/2 teaspoon salt |
9 uncooked lasagna noodles |
4 ounces sliced turkey pepperoni |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1/2 pound fresh mushrooms, sliced |
1 medium sweet red pepper, diced |
6 green onions, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings.
2. Spread 1/2 cup sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
3. Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes. Yield: 12 servings.
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