Recipes for Great Living (on a Budget)

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Antipasto Lasagna January 25, 2010

Filed under: Recipes — Detra @ 10:27 pm

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


  • 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 😉


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