1 (16 oz.) box lasagna noodles (need 20)
1 (14 oz.) jar pizza sauce
1 (16 oz.) bag shredded Mozzarella (need 12 oz. or all)
1 (6 oz.) pkg. pepperoni (need 4 oz. or all)
1 (8 oz.) can mushrooms, drained
1/2 cup thinly sliced green bell pepper

In 8-quart stock pot, bring water to boil. Stir in one tablespoon salt. Gradually add lasagna noodles and cook “al dente”. Drain in colander and arrange individually on kitchen counter so that they don't stick to each other while drying out a little.

Butter 15x10-inch rimmed baking pan. Line prepared pan with 10 lasagna noodles. Cover noodles with 1/2 shredded Mozzarella cheese. Cover with remaining 10 lasagna noodles. Using all pizza sauce, spread over noodles. Place in cold oven and set temperature to 350°F.

Bake “crust” 10 minutes. Sprinkle remaining shredded Mozzarella cheese over pre-baked “crust” and scatter toppings over cheese.

Bake 15 minutes or until cheese melts and browns slightly. Let set 5 to 10 minutes before slicing.

Submitted by: Rose