Ingredients:
9 lasagna noodles ( uncooked)
1 (15 ounce) cans pizza sauce
1 (14 1/2 ounce) cans diced tomatoes with green pepper and onion ( undrained)
1 (15 ounce) containers ricotta cheese
1 teaspoon italian seasoning
2 cups shredded mozzarella cheese
2 (3 1/2 ounce) packages pepperoni slices
1 (4 1/2 ounce) jars sliced mushrooms ( drained)
1 (2 1/4 ounce) cans sliced ripe olives ( drained)
1/2 cup green bell peppers ( 1/2 medium, chopped)
2 tablespoons parmesan cheese
Directions:
Cook noodles as directed; drain. Be careful to keep them a little bit firm.
Heat oven to 350 degrees. Spray 12×8 inch (2 qt) casserle dish with cooking spray.
In 2 qt saucepan, mix pizza sauce and tomatoes. Cook over medium heat, stirring frequently, until heated.
In medium bowl, mix ricotta cheese and italian seasoning.
Spread 1/4 cup pizza sauce mixture in bottom of pan. Arrange three cooked noodles over sauce. Spoon and spread half of ricotta mixture over noodles.
Top with 1/2 cup of mozzarlla cheese, 1 cup sauce mixture, 1/3 each of pepperoni slices, mushrooms, olives and bell pepper.
Repeat layers once.
Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle parmesan on top.
Bake uncovered fr 30-35 minutes or until bubbly. Let stand 15 minutes.
Servings: 8
Time preparation: 45 min.
Time total: 80 min.