Pizza Lasagna
TOTAL TIME: Prep: 10 min. Bake: 1 hour 20 min. + standing
YIELD: 12 servings.
"My husband and I love pizza and lasagna. In this recipe, we have the best of both," notes Vicki Melies of Glenwood, Iowa. "Because we are both watching our weight, I trimmed down the fat so we could still enjoy this favorite dish."
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 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
-
1.
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.
-
2.
Spread 1/2 cup sauce in a 13x9-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.
-
3.
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.
Nutrition Facts
1 piece: 191 calories, 6g fat (3g saturated fat), 29mg cholesterol, 568mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 14g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC