Easy Lasagna With Pepperoni Recipe

Name: Easy Lasagna With Pepperoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles; 1 tablespoon olive oil, plus more for oiling dish; 2 garlic cloves, finely chopped; 1 small onion, finely chopped; 2 cups crushed tomatoes (from a 28-oz can); 1 teaspoon dried oregano, plus more for garnish; 1/2 teaspoon sea salt; 1/2 fresh ground black pepper; 1 (15 ounce) container ricotta cheese; 3 tablespoons chopped flat leaf parsley; 1 tablespoon chopped fresh tarragon; 8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture); 6 tablespoons finely grated parmesan cheese; 80 small pepperoni slices (about 7 oz)

Servings: persons

12 lasagna noodles
1 tablespoon olive oil, plus more for oiling dish
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 cups crushed tomatoes (from a 28-oz can)
1 teaspoon dried oregano, plus more for garnish
1/2 teaspoon sea salt
1/2 fresh ground black pepper
1 (15 ounce) container ricotta cheese
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh tarragon
8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture)
6 tablespoons finely grated parmesan cheese
80 small pepperoni slices (about 7 oz)

1
Preheat the oven to 350u00b0 F.
2
Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
3
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
4
Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
5
Stir together the ricotta, parsley, and tarragon in a small bowl.
6
To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
7
Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
8
Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
9
Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
10
Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
11
To serve, cut the lasagna into 6 pieces and serve.

1931

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 lasagna noodles, 1 tablespoon olive oil, plus more for oiling dish, 2 garlic cloves, finely chopped, 1 small onion, finely chopped, and more.

Yes, Easy Lasagna With Pepperoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Lasagna With Pepperoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions