Antipasto Lasagna
(Serves 4)
2 cups Traditional Tomato Sauce
9 dry lasagna noodles
1 (15 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) 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 ounces fresh mozzarella, sliced
4 ounces sliced provolone
1 teaspoon dried oregano
1/4 cup grated Parmesan cheese
Prepare Traditional 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.
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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