By Miss Annie on October 18, 2002
Photo by Alisa Lea
Photo by Alisa Lea
"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."
Serving Size: 1 (238 g)
Servings Per Recipe: 12
"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!"
"My husband always raved about a co-worker's wife's lasagna that had pepperoni in it. I put pepperoni in my lasagna, but it wasnt the same. So I went on a search and found this. Wow! Its just delicious! And hubby says its just like his friend's wife's lasagna."
"This is one of my family's favorites. I've been making this lasagna for years. I originally got the recipe from a Southern Living cookbook. I also add 8 oz. of softened cream cheese to the cottage cheese layer. That makes it even "gooder"!"