Friday, March 24, 2017

5* Lasagna

5* Lasagna


9 uncooked lasagna noodles

1(15-oz.) can pizza sauce
1(14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1(15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
8oz. (2 cups) shredded mozzarella cheese
2(3 1/2-oz.) pkg. pepperoni slices 
1(4.5-oz.) jar sliced mushrooms, drained
1(2 1/4-oz.) can sliced ripe olives, drained
1/2 cup chopped green bell pepper 
2 tablespoons grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain.

Meanwhile, heat oven to 350°F.  Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.

In medium bowl, combine ricotta cheese and Italian seasoning; mix well.  Spread 1/4 cup sauce mixture in bottom of sprayed baking dish.  Arrange 3 cooked noodles over sauce in baking dish.  Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce,  1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.

Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

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