Tonight I made one of our favorite dinners – Antipasto Lasagna! I clipped the recipe from a magazine many years ago, however I was able to find it online. We love it!!! Tonight I served it with a can of peas as a side.
Antipasto Lasagna from myrecipes.com
- 1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce – I use Bertolli olive oil and garlic sauce
- Cooking spray
- 6 no-boil lasagna noodles – I end up using about 10 noodles
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped – I don’t use the peppers
- 1/2 cup chopped turkey pepperoni (such as Hormel), divided – there was a coupon for these in Sunday’s coupon booklet
- 1/3 cup chopped pitted kalamata olives – I use 1/2 can black olives chopped
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided – I end up using about 2 cups
- Oregano sprigs (optional) – I don’t use
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.
I did take pictures but I forgot to put my memory card back in my camera before I took them so I’ll have to hunt down the cord for it. That might take me a while 😉