Antipasto Lasagna

Name: Antipasto Lasagna
Ingredients: 1 (27 1/2 ounce) jar fat-free Barilla mushroom & garlic sauce; cooking spray; 6 no-boil lasagna noodles; 1 (14 ounce) can artichoke hearts, drained and coarsely chopped; 1 (7 ounce) bottle roasted red peppers, drained and chopped; 1/2 cup chopped turkey pepperoni, divided (such as Hormel); 1/3 cup chopped pitted kalamata olive; 1 cup preshredded part-skim mozzarella cheese, divided; oregano sprig (optional)

9 ingredients

6 steps

Ingredients

1 (27 1/2 ounce) jar fat-free Barilla mushroom & garlic sauce
cooking spray
6 no-boil lasagna noodles
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1/2 cup chopped turkey pepperoni, divided (such as Hormel)
1/3 cup chopped pitted kalamata olive
1 cup preshredded part-skim mozzarella cheese, divided
oregano sprig (optional)

Directions

1

Preheat oven to 450°.
2

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray.
3

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.
4

Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles.
5

Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
6

Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.