Fast family 'pizza' lasagna

2

PREP TIME

15 min

Makes

8 servings

* PLUS Cooking time: 5 minutes, Baking Time: 45 minutes

Ingredients

  • 1 tsp olive oil
  • 2 green bell peppers , chopped
  • 300 g pepperoni , about 1-in. wide, thinly sliced
  • 3 cups tomato sauce
  • 3/4 cup water
  • 475-g container extra-smooth ricotta , well-drained, about 2 cups
  • 2 tsp dried Italian seasoning , or 1 tsp each of basil and oregano
  • 12 to 15 oven-ready lasagna noodle pasta
  • 340-g pkg shredded Italian cheese blend , or 3 cups grated mozzarella

Instructions

  • Preheat oven to 350F (180C). Heat oil in a wide saucepan set over medium-high. Add peppers. Stir-fry for 2 minutes. Add pepperoni, sauce and water. Bring to a boil. Remove from heat. In a bowl, stir ricotta with seasonings. Spread enough sauce to barely cover bottom of a 9×13-inch (3-L) baking dish. Top with 4 or 5 noodles. Don’t overlap. Spread with half of ricotta mixture, then half of sauce. Sprinkle with 1 cup (250 mL) cheese. Top with 4 or 5 noodles, remaining ricotta mixture and 1 cup (250 mL) cheese. Finish with noodles and cover with remaining sauce. Sprinkle with cheese. Bake, uncovered, until a knife inserted in centre of lasagna feels warm, from 45 to 50 minutes. Let stand 10 minutes before serving.

Nutrition (per serving)

  • Calories
  • 671,
  • Protein
  • 33.8 g,
  • Carbohydrates
  • 49.2 g,
  • Fat
  • 38.8 g,
  • Fibre
  • 4 g,