Pepperoni Lasagna
This pepperoni lasagna combines the rich, cheesy goodness of lasagna with the classic flavor of pepperoni to create a pepperoni pizza and lasagna mashup loaded with ooey-gooey cheese, rich ricotta, and smoky pepperoni.
Servings: 10 Servings
Ingredients
- 16 ounce lasagna noodles
- (2) 6 ounce thick pepperoni slices, chopped
- (2) 6 ounce pepperoni slices
- 4 cups mozzarella, divided
- 16 ounce ricotta
- 1 large egg
- ½ cup Parmesan cheese, freshly grated
- (2) 15 ounce tomato sauce
- 15 ounce crushed tomatoes
- 12 ounce tomato paste
- 1 ½ teaspoons ground oregano
- 1 ½ teaspoons ground basil
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees and spray a 13x9 baking dish with non-stick cooking spray. Set aside.
- In a large saucepan, add tomato sauce, tomato paste, crushed tomatoes, oregano, basil, and pepper. Stir, and cook over medium heat. Bring to a boil, reduce heat, cover and simmer for 20-30 minutes, stirring often.
- In a large pot, bring water to a boil over medium high heat.
- Cook lasagna noodles according to package directions for al dente.
- Rinse, and set aside.
- In a medium bowl, mix ricotta cheese, egg, parsley, Parmesan cheese, and 1 cup mozzarella cheese together.
- Spoon a few large spoonfuls of sauce into the bottom of the prepared baking dish.
- Spread sauce in an even layer. Add a layer of noodles.
- Spread some ricotta mixture over the noodles, followed by ⅓ of the sauce, ⅓ of the chopped pepperoni, and ⅓ mozzarella cheese, and a layer of sliced pepperoni.
- Next, repeat the layering process, finishing with mozzarella cheese and sliced pepperoni.
- Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes or until the cheese has melted.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months.
- Defrost overnight in the fridge if frozen. Then, microwave individual portions at 1-minute intervals.
- Rinse your noodles with cold water to stop the cooking process, ensuring they remain al dente.
- Do not overcook your noodles. This lasagna takes approximately 45 minutes to bake. Overcooking the noodles will make them mushy by the time the lasagna is finished.
- Coat your baking dish evenly with nonstick spray, but don't overdo it. You want a nice, even layer with no pooling at the bottom of the pan.
- Use freshly grated Parmesan cheese, if possible. The cheese in the green container often contains additives to prevent clumping, which can affect the flavor of the lasagna.