Pizza Lasagna Recipe

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (19 ounces) ready-to-serve tomato soup
• 1 can (6 ounces) tomato paste
• 1/2 cup water
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 9 uncooked lasagna noodles
• 4 ounces sliced turkey pepperoni
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet red pepper, diced
• 6 green onions, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings.
• Spread 1/2 cup sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
• Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes. Yield: 12 servings.

Pizza Lasagna published in Light & Tasty August/September 2003, p45