by Chef Maryam Ghargharechi September 16, 2018 1 min read


Lasagna is one of the most versatile dishes out there; whether you change up the technique or the flavor, the possibilities are infinite so you’ll never grow tired of this classic Italian dish. 



  • 9uncooked lasagna noodles
  • 500 gr ground beef (15-oz.) 
  • pizza sauce
  • 4 diced tomatoes seasoned with salt and peppers (green and red pepper) and 1 onion, 3 garlic 
  • 1 teaspoon dried Italian seasoning
  • pepperoni
  • tomato paste
  • 1 cup shredded mozzarella cheese (4.5-oz.)
  • sliced mushrooms
  • 2 1/4-oz.sliced ripe olives 
  • 2 tablespoon fresh basil for garnish


  • In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, tomato paste, water, onion, garlic, and seasonings.
  • Spread 1/2 cup sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions, and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
  • Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.
Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.

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