Pizza Lasagna

• Meat

  • 2 (3 1/2-oz. pkg. Pepperoni, slices

• Produce

  • 1/2 cup Green bell pepper
  • 1 (4.5-oz. jar Mushrooms
  • 1 (14 1/2-oz. can Tomatoes seasoned with green pepper and onion

• Condiments

  • 1 (15-oz. can Pizza sauce
  • 1 (2 1/4-oz. can Ripe olives

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1 tsp Italian seasoning, dried

• Dairy

  • 8 oz Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated
  • 1 (15-oz. container Ricotta cheese

Found on pillsbury.com

Description

Ingredients

• 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
• 8 oz. (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

Directions

• 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
• 2 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.
• 3 In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
• 4 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.
• 5 Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

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