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
Preparation
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.
