Pizza Lasagna

Pizza sauce and pepperoni star in ever-favorite lasagna.

  • 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
  • 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.
  • 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.
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