Contributed by: Marjorie Carpenter, an ECE member from Cambridge, MN
9 uncooked lasagna noodles
1 (15 oz.) can pizza sauce
1 (14.5 oz.) can diced tomatoes with green pepper and onion, undrained
1 (15 oz.) container ricotta cheese
1 tsp. dried Italian seasoning
2 c. shredded mozzarella cheese
2 pkgs. (3.5 oz. each) pepperoni slices
1 (4.5 oz.) jar sliced mushrooms, drained
1 (2 ¼ oz.) can sliced ripe olives, drained
½ c. chopped green bell pepper
2 T. grated Parmesan cheese
Cook lasagna noodles as directed on package; drain. Meanwhile, heat oven to 350 degrees. Spray 12 x 8-inch (2 quart) glass baking dish with cooking spray. In saucepan, mix pizza sauce and tomatoes. Cook over medium heat, stirring frequently, until thoroughly heated. In bowl, mix ricotta cheese and Italian seasoning.
Spread ¼ cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce. Spoon and spread half of ricotta mixture over noodles. Top with ½ cup mozzarella cheese, 1 cup sauce mixture, ⅓ each of pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle Parmesan cheese over top.
Bake uncovered 30 to 35 minutes or until bubbly. Let stand 15 minutes before serving. Yields 8 servings.