Here's one to start us off. My sister and I made it last night. It was soooo yummy!! We left out the kalamata olives, and cut it into 6 servings instead of 4! It was still a good size serving.
Leaving out olives, and cutting into 6 servings makes this recipe 6 points.
Ingredients
1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
Cooking spray
6 no-boil lasagna noodles
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup chopped turkey pepperoni (such as Hormel), divided
1/3 cup chopped pitted kalamata olives
1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)
Preparation
Preheat oven to 450°.
Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.
Nutritional Information
Calories:375 (20% from fat)
Fat:8.4g (sat 3.9g,mono 3.2g,poly 0.8g)
Protein:21.7g
Carbohydrate:50.7g
Fiber:5.5g
Cholesterol:37mg
Iron:4.3mg
Sodium:1379mg
Calcium:285mg
Cooking Light, NOVEMBER 1998
No comments:
Post a Comment