Antipasti Lasagna - not your average Lasagna!
I wanted to make something that was quick, easy and full of flavor. And the bonus was it was from Cooking Light. Antipasti Lasagna, a quick no boil lasagna with artichoke hearts, kalamata olives, roasted red peppers and pepperoni.
Ingredients
- 1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
- Cooking spray
- 6 no-boil lasagna noodles
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- 1/2 cup chopped turkey pepperoni (such as Hormel), divided
- 1/3 cup chopped pitted kalamata olives
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided
- Oregano sprigs (optional)
Preparation
- Preheat oven to 450°.
- Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.
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