MANGIA BENE PASTA

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ANTIPASTO LASAGNA

(Serves 4)

2 cups Traditional Tomato Sauce

9 dry lasagna noodles

1 (15 0z) can artichoke hearts, drained and coarsely chopped

1 (7 oz) jar roasted red peppers, drained and chopped

1/2 cup chopped salami

1/2 cup chopped smoked ham

1/3 cup black olives, chopped

8 oz. fresh mozzarella, sliced

4 oz. sliced provolone

1 tsp. dried oregano

1/4 cup grated Parmesan cheese

Prepare tomato sauce.

Cook lasagne noodles in boiling salted water for 10 minutes.  Drain and rinse.

Preheat oven to 400 degrees F.

Grease a 9x11-inch baking dish.

Spread a thin layer of the tomato sauce in the bottom of the baking dish.

Arrange 3 lasagna noodles lengthwise on top of the sauce.

Layer one-third each of the artichokes, peppers, salami, ham, olives, provolone, and oregano on top of the noodles.  Repeat layers 2 more times.

Sprinkle top with Parmesan cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake an additional 10 minutes.

Let stand 10 minutes before serving.

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