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Pizza Lasagna




Source of Recipe


Pillsbury Casseroles & Slow Cooker Meals






List of 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 Green Giant 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
  






Instructions



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 thorougly heated.
   
3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
   
4. To assemble lasagna, 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 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.
   






Final Comments


8 servings