Pepperoni Studded Lasagna

Recipe by JackieMarie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make sauce first - see below.
  • Preheat over to 375 degrees.
  • Boil 6 qts water, add pinch of slat and cook pasta to almost done. Remove from water and shock in ice bath.
  • In medium sauce pan add pepperoni and saute over medcium heat until crispy. Remove from heat and drain on a paper towel.
  • in a 10 X 14 X 3 baking pan or dish, pour 1 cup of tomato sauce in bottom and around side.
  • Layer lasagna sheets on the bottom of the pan overlapping by 1/2 inch. Add 1/3 amt. of ricotta, 1/3 amt of mozzarella, 1/3 amt of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce and 1/4 cup of pepperoni. Repeat this 2 more times.
  • On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approx 45 minutes. Remove from oven, let sit 15 minutes.
  • TOMATO SAUCE - In sauce pan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season to taste with salt & pepper.
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