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Antipasto Lasagna

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“From Cooking Light.”

Ingredients Nutrition

  • 1 (27 1/2 ounce) jarfat-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
  • 12 cup chopped turkey pepperoni, divided (such as Hormel)
  • 13 cup chopped pitted kalamata olive
  • 1 cup preshredded part-skim mozzarella cheese, divided
  • oregano sprig (optional)


  1. Preheat oven to 450°.
  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 450° 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.

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