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Categories:
lasagna noodles tomatos Ricotta cheese Italian seasoning mozarella cheese pepperoni mushrooms black olives green bell pepper Parmesan cheese
Viewed: 53 - Published at: 8 years agoIngredients
- 9 uncooked lasagna noodles
- 1 can (15 oz.) diced tomatos
- 1 container (15 oz.) ricotta cheese
- 1 tsp. dried Italian seasoning
- 8 oz. shredded mozarella cheese
- 2 pkg. (3-1/2 oz. each) pepperoni slices
- 1 jar (4-1/2 oz.) sliced mushrooms, drained
- 1 can (2-1/4 oz.) sliced black olives, drained
- 1/2 cup chopped green bell pepper
- 2 tbsp. grated Parmesan cheese
Method
- Cook lasagna according to package directions.
- Drain.
- Meanwhile, heat oven to 350F.
- Spray a 12x8-inch glass baking dish with nonstick cooking spray.
- In medium saucepan, combine pizza sauce and tomatoes.
- Cook until thoroughly heated.
- In medium bowl, combine ricotta and Italian seasoning.
- Mix well.
- To assemble lasagna, spread 1/4 cup sauce mix in bottom of sprayed baking dish.
- Arrange 3 noodles over sauce in baking dish.
- Spoon and spread half of ricotta mix over noodles, top with 1/2 cup mozzarella, 1 cup sauce, and 1/3 of the remaining ingredients.
- Repeat layers once.
- Top with remaining noodles and remainder of ingredients.
- Sprinkle with parmesan cheese.
- Bake at 350F for 30-35 minutes, or until bubbly.
- Let stand 10 minutes before serving.
