Antipasto Lasagna

  • ¾ c. Cob-Smoked Sliced Pepperoni
  • 2/3 c. Sliced Black Olives
  • 8 Lasagna Noodles
  • Dried Oregano
  • 1 Jar of Roasted Red Peppers
  • 1 Jar of Mushroom Pasta Sauce
  • 1 Jar of Artichoke Hearts
Preheat oven to 425º F. Cook lasagna noodles al dente according to package. Rinse, drain and set aside. Spread ½ c of sauce on bottom of baking dish coated with cooking spray. Arrange one layer of noodles (3 or 4) over sauce. Top with ½ of the artichokes, half of the roasted red peppers, and ½ of the black olives. Sprinkle with cheese and ¾ c sauce. Repeat the layers without the cheese and ending up with the noodles. Spread the leftover sauce over the noodles. Cover and bake for 30 minutes or until the top becomes bubbly. Uncover and top with cheese and sprinkle with oregano. Bake an additional 5 minutes. SERVES 6