Easy Lasagna With Pepperoni
photo by Pamela Steed Hill
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 12 lasagna noodles
- 1 tablespoon olive oil, plus more for oiling dish
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 cups crushed tomatoes (from a 28-oz can)
- 1 teaspoon dried oregano, plus more for garnish
- 1⁄2 teaspoon sea salt
- 1⁄2 fresh ground black pepper
- 1 (15 ounce) container ricotta cheese
- 3 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh tarragon
- 8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture)
- 6 tablespoons finely grated parmesan cheese
- 80 small pepperoni slices (about 7 oz)
directions
- Preheat the oven to 350° F.
- Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
- Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
- Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use—in a few hours or overnight).
- Stir together the ricotta, parsley, and tarragon in a small bowl.
- To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
- Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
- Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
- Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
- Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
- To serve, cut the lasagna into 6 pieces and serve.
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