Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love any recipe for lasagna where I don't have to first cook the noodles. This is a different take on the traditional lasagna using fettuccine noodles instead of. Also, feel free to add ground beef to the sauce mix as this only calls for pepperoni's to be used.

Ingredients Nutrition

Directions

  1. Spread 1 cup sauce in bottom of a 9x13 inch baking pan.
  2. Carefully place 1/3 uncooked spaghetti noodles over sauce, making sure to coat spaghetti with sauce.
  3. Combine the ricotta cheese and parsley.
  4. Layer 2 cups ricotta mixture, 1/2 the pepperoni, 1 cup sauce and 1 cup cheese.
  5. Top with remaining spaghetti noodles , 2 cups ricotta mixture, pepperoni, sauce and 1 cup cheese.
  6. Top with remaining spaghetti and sauce, making sure sauce completely covers noodles.
  7. Cover with foil.
  8. Bake 375 degrees for 1 hour.
  9. Uncover and bake 5 minutes longer.
  10. Sprinkle with remaining cheese.
  11. Let stand 10 minutes before serving.

Reviews

(5)
Most Helpful

I love Lasagna and this is killer!! I used my own sauce,but followed the recipe from then on. Very nice flavors! Great job Sue! Made for the Go For the Green event at KK's new site!

FLUFFSTER March 23, 2010

I tagged another recipe to try of yours, CoffeeB....but somehow saw this and thought I would make this too. I had; after all, acquired all the ingredients right from my pantry, sauce was bubbling away happily in the pot, and the oven was on. I needed to "hurry-up"! too. What a great name, as this satisfied every single craving I have had of late. Needless to say, easy to put together, I used the *ground beef* option, and we had dinner in the oven in about 10 minutes flat. I used dry fettuccine pasta, and just placed them neatly on top of each layer. I followed with cheese, ricotta, and sauce. Put this in my toaster oven that is a convection oven, and was done in 60 minutes. Let sit for about 15 minutes, and was able to slice this up to delicious pieces. Very delicious, very filling and very good for the soul. I didn't change anything, except halve the recipe. Thank you, CoffeeB! Made for *Everyday is a Holiday* February 2009.

Andi of Longmeadow Farm February 17, 2009

We liked this recipe for the most part. I do think that it has too much sauce for our tastes, though, or too little pasta. I'm not sure. I think I might have misinterpreted the recipe. I used the packaged fresh fettuccine without thinking because it is the only fettuccine at my grocery stores that come in 9 ounce packages. So I assumed that is for the fresh because why else would it not call for the 1 pound packages of fettuccine? It was tasty overall, but I do think the sauce overpowered the pasta. Thanks for posting!

Lainey6605 November 20, 2008

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