Antipasto Lasagna

• 1 (27 1/2 ounce) jar fat-free Barilla mushroom & garlic sauce
• cooking spray
• 6 no-boil lasagna noodles
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1 (7 ounce) bottle roasted red peppers, drained and chopped
• 1/2 cup chopped turkey pepperoni, divided (such as Hormel)
• 1/3 cup chopped pitted kalamata olive
• 1 cup preshredded part-skim mozzarella cheese, divided
• oregano sprig (optional)

1. Preheat oven to 450u0b0.
2. Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray.
3. 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.
4. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles.
5. Cover and bake at 450u0b0 for 30 minutes or until noodles are tender and sauce is bubbly.
6. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.

barilla mushroom, cooking spray, noodles, hearts, red peppers, turkey pepperoni, olive, mozzarella cheese, oregano

Taken from www.food.com/recipe/antipasto-lasagna-231754 (may not work)