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Pizza Lasagna

1/2 pound lean ground beef
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) ready-to-serve creamy 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

Printed from tasteofhome.com Nov 19, 2008

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Pizza Lasagna cont.

1 medium sweet red pepper, diced
6 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained

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

Printed from tasteofhome.com Nov 19, 2008

Pizza Lasagna

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. *Editor Note: This recipe was tested with Healthy
Choice Creamy Tomato Soup.

Yield: 12 servings.