Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 19, 2008

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Pizza Lasagna cont.

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

Yield: 12 servings.