Ingredients for Antipasto Lasagna
- 1 (24 ounce) jar Barilla Mushroom & Garlic Sauce
- Cooking Spray, as needed
- 1 (10 ounce) package No Boil Lasagna Noodles
- 1 (14 ounce) can Artichoke Hearts, drained and chopped
- 1 (12 ounce) jar Roasted Red Peppers, drained and chopped
- 1/2 cup sliced Turkey Pepperoni
- 1/2 cup pitted Kalamata Olives, sliced
- 1 (16 ounce) package Part Skim Mozzarella Cheese, shredded
- Fresh Oregano Sprigs, for garnish (optional)
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How to Make Antipasto Lasagna
- Preheat oven to 450°F (232°C). Lightly grease an 8x8 inch baking dish with cooking spray.
- Spread 1/2 cup of pasta sauce evenly in the bottom of the prepared baking dish.
- Layer 2 lasagna noodles over the sauce.
- Top with half (approximately 1/2 cup) of the chopped artichoke hearts, half (approximately 1/2 cup) of the chopped bell peppers, 1/4 cup of sliced pepperoni, and half (approximately 1/4 cup) of the sliced olives.
- Sprinkle with 1/2 cup of shredded mozzarella cheese.
- Spread 3/4 cup of pasta sauce over the cheese layer.
- Repeat layers 3-6, omitting the cheese on the second layer. End with a layer of lasagna noodles.
- Spread the remaining pasta sauce evenly over the top layer of noodles.
- Cover the baking dish with foil and bake for 30 minutes, or until the noodles are tender and the sauce is bubbly.
- Remove the foil and sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the lasagna stand for 5 minutes before slicing and serving.
- Garnish with fresh oregano sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
6g
Fat
30g
Carbs
5g
