Prep 30 mins
Cook 45 mins
This recipe was submitted by Barbara McIntosh of Midland, Texas to Taste of Home and posted here in response to a request. She writes, "I've served this satisfying lasagna for years-when our children were small, they preferred it more than a steak dinner! Now I bring a pan when I visit my grandkids."I have not made this dish.
- 1 1⁄2 lbs ground beef
- 1 small onion, chopped
- 2 1⁄2 cups water
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon beef bouillon granules
- 1 tablespoon dried parsley flakes
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- 1⁄4 teaspoon garlic salt
- 2 eggs
- 1 (12 ounce) carton small curd cottage cheese
- 1⁄2 cup sour cream
- 8 lasagna noodles, cooked and drained
- 1 (3 1/2 ounce) packagesliced pepperoni
- 2 cups shredded mozzarella cheese (8 oz.)
- 1⁄2 cup grated parmesan cheese
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Add water, tomato sauce, tomato paste, bouillon and seasonings.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes.
- In a bowl, combine eggs, cottage cheese and sour cream.
- Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
- Layer with four noodles, the cottage cheese mixture and pepperoni.
- Top with remaining noodles and meat sauce.
- Sprinkle with mozzarella and Parmesan cheeses.
- Cover and bake at 350ºF.
- for 35 minutes.
- Uncover; bake 10 minutes longer or until heated through.
- Let stand 15 minutes before cutting.
Very good. I split this into two 8X8" dishes and froze one. Both times there was too much liquid in the bottom of the dish, so I am wondering if I missed something (the eggs, maybe?) I will try again. Thanks for sharing.
I don't even know where to begin in describing how good this was! First of all, it's been ages since I've made a homemade lasagna, so you have to take that into account, lol. Even still, this was amazing. I had fears that the pepperoni would make it too salty, but it really just added an extra little zing of taste to each bite. The boys are not pepperoni lovers at all, but my 6-year-old even asked for thirds (which he did not get, obviously)! The cheese layer is perfectly baked, and the eggs actually add another dimension of flavor to it. It takes forever to throw together, but it is SO WORTH IT!!! I will be making this again and again. I'm thinking I could start putting it all together the night before and then just throw it in the oven when I get home after work. The only change I made was to use garlic powder instead of garlic salt. With the pepperoni and then the addition of salt already, I thought the garlic salt would be overkill. Oh, and I subbed ground turkey for ground beef, as usual. I also used the tiny pepperonis instead of the regular-sized ones, so there was at least a little bit of pepperoni in every bite.
This was a big, big hit with everyone! My 6 year old son begged for the leftovers the next day and he NEVER wants leftovers. This was easier than my regular lasagna recipe and a nice change. The pepperoni gives it a really good flavor. I added a can of chopped, drained Italian- style stewed tomatoes to the sauce. I replaced a 1/2 cup of the water with 1/4 cup red wine and 1/4 cup juices from the stewed tomatoes. I added more spices to the sauce-fresh minced garlic,Emeril's Essence, Worcestershire sauce, sugar, and pepper).The sauce thickens up nicely and is delicious! I added fresh minced parsley and pepper to the cottage cheese mixture. I will be making this again for sure! I didn't get 12 servings though-it was more like six in my family!