Ingredients
1/2 pound lean ground beef (90% lean)2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (19 ounces) ready-to-serve tomato soup1 can (6 ounces) tomato paste1/2 cup water1 medium onion, chopped1 teaspoon garlic powder1 teaspoon dried oregano1/2 teaspoon salt9 uncooked lasagna noodles4 ounces sliced turkey pepperoni1-1/2 cups shredded part-skim mozzarella cheese, divided1/2 pound fresh mushrooms, sliced1 medium sweet red pepper, diced6 green onions, chopped1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
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.
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.
Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.
