Recipe by * Pamela *
My kids are not overly fond of ground beef and this recipe is a creative way to make lasagna without it. I will usually make 2 lasagne at one time and freeze the other one for a quick meal at a later date.
Top Review by Bama Chef
What a wonderful lasagna! I followed your recipe (doubled it to freeze), with the following adjustments: I used 300g pepperoni total for both, a handful of chopped ham, and a pound of ground turkey. I also used "Recipe 83321" for the sauce - I actually used all of the sauce for both lasagnas. I used about a teaspoon or two of minced garlic. My DH absolutely loved it and kept going back for more. Thanks Pamela!
- 15 cooked lasagna noodles
- 1 onion, chopped
- 3⁄4 cup mushroom, chopped
- 1 green pepper, chopped
- 300 g pepperoni (or more if desired)
- 1 (700 g) jarof your favorite pasta sauce
- oregano, to taste
- basil, to taste
- garlic, to taste
- 3 cups shredded mozzarella cheese
Directions See How It's Made
- In a large skillet, saute vegetables.
- Cook until soft, stirring often.
- Stir in sauce (leave a small amount separate to place in the bottom of the pan) and spices, and finely chopped or grated pepperoni.
- Spread a thin layer of sauce on the bottom of a 13 x 9 inch pan.
- Top with 5 overlapping noodles, then 1/3 of the sauce mixture and 1/3 of the cheese.
- Repeat layers twice.
- Bake at 375°F for 30 minutes.
- Let stand 10 minutes before serving.
- *You can also add additional pizza toppings if you wish such as bacon, cheddar cheese, ham, tomatoes, etc*.
- To freeze: wrap well, label and freeze. To serve: defrost overnight and bake as directed.