2
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
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 9x13-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.
Calories 671, Protein 33.8g, Carbohydrates 49.2g, Fat 38.8g, Fibre 4g.