Email to Phyllis_ aka_ Filus      

Turkey Pepperoni: Light Antipasto Lasagna

Source of Recipe

Recipe du Jour - e-mail

Light Antipasto Lasagna
WW Points
Yield: 4 servings.

1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
Cooking spray
6 no-boil lasagna noodles
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup chopped turkey pepperoni (such as Hormel), divided
1/3 cup chopped pitted kalamata olives
1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)

Preheat oven to 450F.

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce.

Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450&176; for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.

One serving equals: Calories: 375... Carbohydrates: 50.7 g... Cholesterol: 37 mg... Fat: 8.4 g... Sodium: 1 mg... Protein: 21.7 g...fiber: 5.5 g ++++WWP: 8