1 tsp. olive oil
2 green peppers, chopped
300g. pepperoni, about 1" wide, thinly sliced
3 cups pasta sauce
3/4 cup water
475 g. container extra smooth ricotta, well drained, (about 2 cups)
2 tsp. dried Italian seasonings or 1 tsp. each of basil and oregano
12 to 15 oven ready lasagna noodles
340g. pkg. shredded Italian cheese blend 
or
3 cups  grated mozzarella

Preparation Time 15 minutes
Baking Time
45 minutes
Makes 8 Servings

Recipe Submitte by Hue

1. Preheat oven to 350 degrees. 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" 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 cheese. Top with 4 or 5 noodles, remaining ricotta mixture and 1 cup cheese. Finish with noodles and cover with remaining sauce. Sprinkle with cheese. Bake, uncovered, until a knife inserted in center of lasagna feels warm, from 45 to 50 minutes. Let stand 10 min. before serving.