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1
Preheat the oven to 375degrees F.
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2
Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes.
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3
Remove from the water and shock in an ice bath.
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4
In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes.
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5
Remove from the heat and drain on a paper towel.
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6
In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides.
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7
Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch.
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8
Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan.
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9
Spoon 1 cup of tomato sauce over the top.
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10
Repeat this two more times.
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11
On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan.
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12
Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes.
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13
If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly.
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14
Cover loosely with foil if it's browning too quickly.
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15
Remove from the oven; let sit for 15 minutes.
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16
Cut and serve immediately with more sauce, if desired.
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17
In a medium saucepan, heat the olive oil.
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18
Add the onions and cook over medium to low heat until transparent, about 20 minutes.
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19
Add the garlic and cook until almost brown, about 10 minutes.
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20
Then, add the tomatoes and cook for 30 minutes over low to medium heat.
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21
Add the basil and oregano and continue to cook for another 30 minutes.
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22
Season with salt and pepper, cool and store in the refrigerator until ready to use.
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23
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
