Cabinkat's Cream Cheese & Pepperoni Lasagna
This is by far my families favorite lasagna recipe. I have been making it for over 15 years. It may seem complicated, but it's really not. You can use low fat ingredients in this recipe without losing flavor. I don't recommend non-fat and I don't recommend turkey pepperoni. I also use oven ready lasagna noodles.
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INGREDIENTS
Nutrition- 1
- 1tablespoon olive oil
- 1⁄2
- 1(8 ounce) can tomato sauce
- 1(6 ounce) can tomato paste
- 1⁄4cup water
- 1tablespoon dried parsley
- 1teaspoon italian seasoning
- 1(2 teaspoon) package beef bouillon granules
- 1⁄4teaspoon garlic powder
- 1
- 1
- 1⁄4
- 2
- 16ounces lasagna noodles, uncooked
- 2
- 1⁄2cup grated parmesan cheese
- 1⁄4cup pepperoni slice
- 6bell pepper rings, your color choice
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DIRECTIONS
- In heavy skillet, add oil. Heat to med.-high, when hot add onions. Saute until golden, stirring occasionally. Add beef. When fully cooked, drain (if needed) and then add the next 7 ingredients. Do not add any cheeses.
- In separate bowl, add cream cheese, cottage cheese, sour cream, 1 cup mozzarella, & eggs. Mix well, set aside.
- Preheat oven to 350º degrees.
- In 12 X 8 X 2 pan add a small amount of sauce to coat bottom lightly.
- Cover with one layer of lasagna noodles, then add layer of cheese mixture, enough to lightly cover noodles, then meat mixture, then pepperoni.
- Repeat until all ingredients are used up. Sprinkle remaining mozzarella on top. You may not need to use all noodles however. Do not add peppers.
- Cover and bake 1 hour. Bring out, carefully remove cover and add bell peppers.
- Cover back up and bake an additional 15 minutes.
- When done, bring out of oven, keep covered, and let sit for 10-15 minutes. Very important to let sit, covered.
- When time is up, cut and serve.
- Best with French bread or Artisan bread.
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