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Pizza Lasagna

Pizza sauce and pepperoni star in ever-favorite lasagna.

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  • prep time 45 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 8
 

Ingredients

9
uncooked lasagna noodles
1
(15-oz.) can pizza sauce
1
(14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1
(15-oz.) container ricotta cheese
1
teaspoon dried Italian seasoning
8
oz. (2 cups) shredded mozzarella cheese
2
(3 1/2-oz.) pkg. pepperoni slices
1
(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
1
(2 1/4-oz.) can sliced ripe olives, drained
1/2
cup chopped green bell pepper
2
tablespoons grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
  • 3 In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
  • 4 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 the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
  • 5 Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.
  • 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 nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
  • 3 In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
  • 4 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 the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
  • 5 Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
),
Cholesterol
50mg
50%;
Sodium
1310mg
1310%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
40%;
Iron
15%;
Exchanges:
2 Starch; 2 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.