Pepperoni Studded Lasagna Recipe

Name: Pepperoni Studded Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lasagna sheets; 2 cups hand cut 1/8 inch slices pepperoni; 1 lb ricotta cheese; 16 ounces shredded mozzarella cheese; 2 lbs bulk Italian sausage, cooked; 3/4 cup grated parmesan cheese; tomato sauce ingredients (use 4 cups); 3 ounces extra virgin olive oil; 1 yellow onion, minced; 5 medium garlic cloves, crushed; 6 cups skinned and dice roma tomatoes; 2 tablespoons thinly sliced fresh basil leaves; 1 tablespoon minced fresh oregano leaves; salt & pepper

Servings: persons

2 lbs lasagna sheets
2 cups hand cut 1/8 inch slices pepperoni
1 lb ricotta cheese
16 ounces shredded mozzarella cheese
2 lbs bulk Italian sausage, cooked
3/4 cup grated parmesan cheese
tomato sauce ingredients (use 4 cups)
3 ounces extra virgin olive oil
1 yellow onion, minced
5 medium garlic cloves, crushed
6 cups skinned and dice roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
salt & pepper

1
Make sauce first - see below.
2
Preheat over to 375 degrees.
3
Boil 6 qts water, add pinch of slat and cook pasta to almost done. Remove from water and shock in ice bath.
4
In medium sauce pan add pepperoni and saute over medcium heat until crispy. Remove from heat and drain on a paper towel.
5
in a 10 X 14 X 3 baking pan or dish, pour 1 cup of tomato sauce in bottom and around side.
6
Layer lasagna sheets on the bottom of the pan overlapping by 1/2 inch. Add 1/3 amt. of ricotta, 1/3 amt of mozzarella, 1/3 amt of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce and 1/4 cup of pepperoni. Repeat this 2 more times.
7
On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approx 45 minutes. Remove from oven, let sit 15 minutes.
8
TOMATO SAUCE - In sauce pan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season to taste with salt & pepper.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 lbs lasagna sheets, 2 cups hand cut 1/8 inch slices pepperoni, 1 lb ricotta cheese, 16 ounces shredded mozzarella cheese, and more.

Yes, Pepperoni Studded Lasagna 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.

Pepperoni Studded Lasagna

How did you like this recipe?

Frequently Asked Questions