Antipasto Lasagna

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.