Antipasto Lasagna

Yield: 4 servings
Source: Cooking Light Website
Comments: Lasagna in less than an hour from start to finish? Sure, with the help of some no-fuss ingredients. In less time than it takes to tell about your busy day, you can have this tasty lasagna studded with artichoke hearts, roasted red bell peppers, kalamata olives, and pepperoni.


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) pre-shredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)


  1. Preheat oven to 450.
  2. Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray.
  3. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives.
  4. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce.
  5. Repeat layers, omitting cheese, ending with noodles.
  6. Spread remaining sauce over noodles.
  7. Cover and bake at 450 for 30 minutes or until noodles are tender and sauce is bubbly.
  8. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.


Healthy Units: 7 per serving
calories: 375 carbohydrates: 50.7 g cholesterol: 37 mg fat: 8.4 g sodium: 1 mg protein: 21.7 g calcium: 285 mg iron: 4.3 mg fiber: 5.5 g

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