Time
prep 0:30
total 1:00
Ingredients
| 9 | uncooked lasagna noodles | | 1 can (15 oz.) | diced tomatos | | 1 container (15 oz.) | ricotta cheese | | 1 tsp. | dried Italian seasoning | | 8 oz. | shredded mozarella cheese | | 2 pkg. (3-1/2 oz. each) | pepperoni slices | | 1 jar (4-1/2 oz.) | sliced mushrooms, drained | | 1 can (2-1/4 oz.) | sliced black olives, drained | | 1/2 cup | chopped green bell pepper | | 2 tbsp. | grated Parmesan cheese |
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Instructions
Cook lasagna according to package directions. Drain.
Meanwhile, heat oven to 350°F. Spray a 12x8-inch glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes. Cook until thoroughly heated. In medium bowl, combine ricotta and Italian seasoning. Mix well.
To assemble lasagna, spread 1/4 cup sauce mix in bottom of sprayed baking dish. Arrange 3 noodles over sauce in baking dish. Spoon and spread half of ricotta mix over noodles, top with 1/2 cup mozzarella, 1 cup sauce, and 1/3 of the remaining ingredients. Repeat layers once. Top with remaining noodles and remainder of ingredients. Sprinkle with parmesan cheese.
Bake at 350°F for 30-35 minutes, or until bubbly. Let stand 10 minutes before serving.
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