Pizza Lasagna

• 1/2 pound lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (19 ounces) ready-to-serve tomato soup
• 1 can (6 ounces) tomato paste
• 1/2 cup water
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 9 uncooked lasagna noodles
• 4 ounces sliced turkey pepperoni
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet red pepper, diced
• 6 green onions, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained

1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings.
2. Spread 1/2 cup sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
3. Cover and bake at 350u0b0 for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.

ground beef, tomatoes, ready, tomato paste, water, onion, garlic, oregano, salt, lasagna noodles, turkey pepperoni, mozzarella cheese, mushrooms, sweet red pepper, green onions, olives

Taken from www.tasteofhome.com/recipes/pizza-lasagna/ (may not work)