Fast family 'pizza' lasagna


  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 servings
*PLUS Cooking time: 5 minutes, Baking Time: 45 minutes


  • 1 tsp olive oil

  • 2 green bell peppers, chopped

  • 300 g pepperoni, about 1-in. wide, thinly sliced

  • 3 cups tomato sauce

  • 3/4 cup water

  • 475-g container extra-smooth ricotta, well-drained, about 2 cups

  • 2 tsp dried Italian seasoning, or 1 tsp each of basil and oregano

  • 12 to 15 oven-ready lasagna noodle pasta

  • 340-g pkg shredded Italian cheese blend, or 3 cups grated mozzarella


  • Preheat oven to 350F (180C). Heat oil in a wide saucepan set over medium-high. Add peppers. Stir-fry for 2 minutes. Add pepperoni, sauce and water. Bring to a boil. Remove from heat. In a bowl, stir ricotta with seasonings. Spread enough sauce to barely cover bottom of a 9x13-inch (3-L) baking dish. Top with 4 or 5 noodles. Don't overlap. Spread with half of ricotta mixture, then half of sauce. Sprinkle with 1 cup (250 mL) cheese. Top with 4 or 5 noodles, remaining ricotta mixture and 1 cup (250 mL) cheese. Finish with noodles and cover with remaining sauce. Sprinkle with cheese. Bake, uncovered, until a knife inserted in centre of lasagna feels warm, from 45 to 50 minutes. Let stand 10 minutes before serving.

Nutrition (per serving)

Calories 671, Protein 33.8g, Carbohydrates 49.2g, Fat 38.8g, Fibre 4g.