Pizza Lasagna


Pizza Lasagna
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  1. 9 uncooked lasagna noodles
  2. 1 (15-oz.) can pizza sauce
  3. 1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
  4. 1 (15-oz.) container ricotta cheese
  5. 1 teaspoon dried Italian seasoning
  6. 8 oz. (2 cups) shredded mozzarella cheese
  7. 2 (3 1/2-oz.) pkg. pepperoni slices
  8. 1 (4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
  9. 1 (2 1/4-oz.) can sliced ripe olives, drained
  10. 1/2 cup chopped green bell pepper
  11. 2 tablespoons grated Parmesan cheese
  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 thoroughly heated.
  3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
  4. 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.
  5. Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.