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Prep 45min
Total1hr30min
Ingredients11
Servings8
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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 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
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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.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
430
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
11g
55%
Cholesterol
50mg
17%
Sodium
1310mg
55%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
15%
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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