PEPPERONI LASAGNA
I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do. -Barbara McIntosh, Midland, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 356 calories, Fat 19g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 838mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
BLAZY'S PEPPERONI STUDDED LASAGNA
Guy Fieri beefs up this Italian favorite with the works: homemade tomato sauce, spicy pepperoni and Italian sausage. The garlic in his fresh tomato sauce is browned and caramelized, giving it a sweet, roasted taste. The flavor more than makes up for the effort, plus you can assemble the whole thing in advance and freeze it.
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
- In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
- In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
- On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
- In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.
EASY PEPPERONI PIZZA LASAGNA
Get their attention tonight with Easy Pepperoni Pizza Lasagna. Easy Pepperoni Pizza Lasagna is a simple way to combine two of your favorite dishes!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
- Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
- Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
- Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
EASY LASAGNA WITH PEPPERONI
Pepperoni isn't just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic. Many recipes call for additional meat-ground beef, other sausages, and such. Here, I used only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you'll ever put together. Not much cooking at all. Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish-about seven ounces of sausage total.
Provided by Pamela Steed Hill
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
PEPPERONI PIZZA LASAGNA ROLL-UPS
Tastes like pizza, looks like manicotti and everyone loves it! It works great for teacher meetings and potlucks because it can be made well in advance, reheated as needed, and travels well. It's easier than stuffing filling into manicotti noodles! -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions. , Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired., In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain., In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt. , Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan., Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 329 calories, Fat 15g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 819mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
PEPPERONI PIZZA LASAGNA
This is a great recipe that will satisfy both pizza and lasagna lovers! Serve it with a fresh garden salad and garlic bread--oh so good!
Provided by VICSGARDEN
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h13m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Cook and stir sausage and garlic in a large skillet until sausage is browned, about 5 minutes. Drain excess grease. Remove from heat and stir in spaghetti sauce.
- Mix ricotta cheese, egg, Parmesan cheese, parsley flakes, and oregano together in a bowl.
- Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Cover with 4 noodles, 1/2 of the ricotta cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of the sauce mixture. Repeat layers once more. Arrange mushrooms, black olives, and pepperoni on top. Cover with remaining sauce.
- Bake in the preheated oven until bubbly, about 20 minutes. Sprinkle remaining mozzarella cheese on top. Bake until mozzarella cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 592.9 calories, Carbohydrate 39.4 g, Cholesterol 107.2 mg, Fat 33 g, Fiber 4.3 g, Protein 34.2 g, SaturatedFat 14.2 g, Sodium 1634 mg, Sugar 11.5 g
PEPPERONI LASAGNA ROLL-UPS
My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. -Jennifer Juday, Copperas Cove, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. , Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 894mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
SAUSAGE & PEPPERONI PIZZA LASAGNA
We love pepperoni pizza at our house so much that I wanted to try adding some to my favorite Italian sausage lasagna. It turned out great and the spicy zip adds just a little something extra. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce. In a large bowl, combine ricotta cheese, Parmesan cheese, egg, garlic and seasonings., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup meat mixture, half of the ricotta mixture, half of the pepperoni and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat mixture., Bake, covered, 40 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts :
PEPPERONI PIZZA LASAGNA ROLLS
I switched this up a bit and made it like a regular lasagna because it was easier. I also added a jar of alfredo on top of it all for tomato layers and alfredo layers. This is hard to stop eating. Recipe courtesy of Infinite Passion. Serving size is estimated.
Provided by AmyZoe
Categories For Large Groups
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
- Add the garlic and onion and saute until tender, about 5 minutes.
- Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
- Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
- Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
- Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
- Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
- Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
- Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
- To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
- Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
- Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.
Nutrition Facts : Calories 193.4, Fat 10.2, SaturatedFat 5.2, Cholesterol 41.3, Sodium 291.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.7, Protein 10.5
PEPPERONI LASAGNA
Dont let the pepperoni scare you, it adds just the right amount of pazaz to make a deliscious dinner unique and amazing!
Provided by Jennifer Miller
Categories Pasta
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Start by browning the Hamburger Meat, Use a cheese grater to grate Garlic and and to Hamburger meat. Pre Heat over to 350.
- 2. Add Spaghetti sauce and Canned Diced tomatoes to the Hamburger meat
- 3. In a lasagna pan place a small amount of sauce into bottom to prevent noodles from sticking... In this order make three layers: Noodles, sauce, cottage cheese or ricotta, Pepperoni, and white cheese, noodles... reapeat for 3 full layers... should end with white cheese on top...Bake for 45 min to 1 hour... Baked covered with foil, uncover alst 15 min so that top can brown... let rest for 10 minutes before serving so Lasagna holds its shape...the reason for white cheese and lean meat is that the pepperoni is oily, too many oils will prevent lasagna from holding its shape...
PEPPERONI LASAGNA ROLL-UPS
New twist on an old time favorite. Courtesy of Jennifer Juday and Taste of Home Magazine / April/May 2008
Provided by WaCookinFool
Categories < 60 Mins
Time 50m
Yield 3 , 3 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles according to pkg directions, drain.
- Combine ricotta cheese, chives, oregano, and basil.
- Spread 1/4 cup over each to within 1/2 inch of edges.
- Top with pepperoni and Swiss cheese; carefully roll up.
- Place seam side down in a greased shallow 1-qt baking dish; top with spaghetti sauce.
- Cover and bake at 350 degrees for 20-25 minutes or until bubbly.
- Uncover; sprinkle with Parmesan cheese.
- Bake 5 minutes longer or until cheese is melted.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 339.9, Fat 19, SaturatedFat 11.8, Cholesterol 65.6, Sodium 252, Carbohydrate 20.9, Fiber 0.8, Sugar 1.2, Protein 20.9
PEPPERONI BEEF LASAGNA ROLL UPS.
Super fast and easy lasagna dish. Super good too.
Provided by barbara lentz
Categories Beef
Time 45m
Number Of Ingredients 10
Steps:
- 1. Cook the lasagna noodles in salted boiling water for 10 minutes. Drain and lay out on parchment paper. Place 5 pepperoni pieces on each noodle. Sprinkle with shredded Parmesan cheese.
- 2. Place the ground beef in a large skillet. Add the minced garlic and season with salt and pepper. Cook until beef is almost done. Add the wine and let most evaporate.
- 3. Stir in the spaghetti sauce. Spoon some sauce in bottom of a 9x15 pan. With a slotted spoon, spoon meat sauce on each lasagna noodle.
- 4. Roll up each lasagna noodle and place in pan. Pour the remaining spaghetti sauce over top. Place in a preheated 375 degree oven. Bake 15 minutes.
- 5. Add the shredded Mozzarella and bake another 10 minutes. Garnish with the fresh basil
PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 375 degrees F.
- In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
- Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
- Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
SAUSAGE-PEPPERONI LASAGNA
If you're counting calories and/or cholesterol, you'll want to skip this one. On the other hand, if you want your kids to kiss your feet and promise to do their homework, you might try it. :) My children are grown now, but they (and their friends) still beg for it. The original recipe, which I've modified slightly, was printed in Southern Living many years ago. Don't let the fractions throw you. Just 'guesstimate', saving enough for the top layer that it doesn't dry out. Serve with a salad and garlic bread and eat 'til you pop!
Provided by highcotton
Categories < 4 Hours
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Brown sausage thoroughly in a large skillet over medium heat, stirring to crumble; drain well.
- Return sausage to skillet and add spaghetti sauce, stirring well to mix.
- Cook lasagna noodles according to package directions, except omit salt if called for.
- While pasta cooks, break egg into mixing bowl and beat lightly.
- Add ricotta, parsley, oregano, pepper and grated Parmesan to beaten egg, stirring well to mix.
- When lasagna is done, pour into a colander and run cold running water over the noodles.
- (Be sure not to skip this step. They stick together something awful and will be impossible to layer if you don't rinse away all the starch.) Preheat oven to 375 degrees.
- Lightly grease a 9" x 13" baking dish on bottom and sides with margarine.
- Spoon a small amount of meat sauce into dish, spreading to coat lightly.
- (Use 1/2 cup or less-- just enough to prevent the bottom layer of noodles from sticking. It should be more like a'film' than a layer.) Place half the noodles in bottom of dish, overlapping slightly if necessary.
- Spoon half the ricotta mixture on top, using a rubber spatula to spread evenly over all.
- Sprinkle with 1/3 of mozzarella.
- Spoon on 1/3 the remaining meat sauce.
- Repeat layers.
- Cover top of dish with pepperoni slices.
- Pour remaining meat sauce over all, spreading evenly.
- Bake at 375 degrees for 20 minutes.
- Remove from oven and sprinkle remaining mozzarella on top.
- Bake an additional 5 minutes, or until cheese has melted.
- Let stand 10 minutes before cutting into squares and serving.
- (It won't affect the taste if you don't let it'rest', but it will be terribly runny instead of cutting nicely.).
Nutrition Facts : Calories 606.3, Fat 35.7, SaturatedFat 16, Cholesterol 143.8, Sodium 803.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.9, Protein 36.7
BLAZY'S PEPPERONI STUDDED LASAGNA
Steps:
- for homemade sauce: in med saucepan, heat olive oil add onion and cook over med to low heat until transparent add garlic and cook until almost brown add tomoatoes and cook for 1/2 hour over low to med heat add basil and oregano and cook for 30 min season to taste with salt/pepper cool and store in refrigerator until ready to use preheat oven 30 375 boil 6qt of water, pinch of salt, cook pasta to al dente remove and shock in ice bath in med saucepan add pepperoni and saute over med heat until crispy, remove and drain on paper towel in 10x14x3" baking pan or dish pout 1 cup tomato sauce in bottom and around sides layer lasagna on the bottom of pan, overlap 1/2", add 1/3 amt of ricotta, 1/3 amt of mozzarella, and 1/3 amt of sausage sprinkle generously with parmesan add 1/2 cup tomato sauce and 1/4 cup of pepperoni repeat 2 more times on top sheet top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with parmesan bake for approx 45 min, remove, let sit for 15 min cut and serve immediately
PEPPERONI STUDDED LASAGNA
This recipe is by Guy Fieri off the Food Network. It looks really tasty! Prep & cook time are for the lasagna, the tomato sauce will take about the same amount of time. The nice thing with this recipe is that you could switch out the homemade tomato sauce for your favorite and I'm sure it will be great. The pepperoni he used was the large round one, not the small ones like you see on pizzas. Don't let them get to crispy as they harden as they cool down.
Provided by JackieMarie
Categories < 4 Hours
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 1529.1, Fat 95.6, SaturatedFat 36.8, Cholesterol 227.2, Sodium 2317.4, Carbohydrate 96.5, Fiber 5.6, Sugar 8, Protein 67.8
PEPPERONI LASAGNA
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.
Provided by Miss Annie
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Add water, tomato sauce, tomato paste, bouillon and seasonings.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes.
- In a bowl, combine eggs, cottage cheese and sour cream.
- Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
- Layer with four noodles, the cottage cheese mixture and pepperoni.
- Top with remaining noodles and meat sauce.
- Sprinkle with mozzarella and Parmesan cheeses.
- Cover and bake at 350ºF.
- for 35 minutes.
- Uncover; bake 10 minutes longer or until heated through.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 370.6, Fat 21.7, SaturatedFat 9.6, Cholesterol 106.4, Sodium 936.2, Carbohydrate 17.7, Fiber 1.5, Sugar 4.6, Protein 25.5
LASAGNA WITH SPINACH AND PEPPERONI
Make and share this Lasagna With Spinach and Pepperoni recipe from Food.com.
Provided by DB1971
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook lasagna noodles as directed on package. Drain and let cool.
- Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste.
- Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done.
- Rinse spinach and pat dry.
- Add spinach to pan and saute until the spinach wilts.
- Drain excess oil from pan.
- Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes.
- Mix ricotta cheese, egg, milk, salt and pepper in small bowl.
- Mix mozzarella, parmesan and colby jack in small bowl.
- Put about 2 heaping spoonfuls of marinara mixture on bottom of pan.
- layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat.
- Cook at 350 degrees until heated through. About 30 minutes.
Nutrition Facts : Calories 901.9, Fat 53.1, SaturatedFat 27.3, Cholesterol 222.2, Sodium 1229.4, Carbohydrate 44.8, Fiber 1.9, Sugar 10.9, Protein 58.9
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.
Provided by CabinKat
Categories One Dish Meal
Time 1h50m
Yield 1 Pan, 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 840, Fat 40.4, SaturatedFat 21.1, Cholesterol 207.5, Sodium 1125.7, Carbohydrate 70.6, Fiber 4.7, Sugar 8.1, Protein 48.1
PEPPERONI & ROSEMARY RAVIOLI LASAGNA
Steps:
- PREHEAT oven to 350°F. Cook ravioli as directed on package, adding spinach to the boiling water for the last 1 min. Drain ravioli and spinach. Squeeze excess moisture from spinach. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup parmesan.
- IN 13x9x2-in. (3 qt.) baking dish, layer 1 cup spaghetti sauce, 20 slices of pepperoni, 1 single layer of ravioli and 1/2 the cottage cheese mixture. Sprinkle with 1 tsp. of oregano and 1 tsp. rosemary. Repeat layers. Top with 1 cup sauce, remaining pepperoni and ravioli, another cup of sauce and the remaining mozzarella and parmesan cheeses. Sprinkle with 1 tsp. oregano and 1 tsp. rosemary.
- COVER and bake 45 min. or until heated through. Take foil off and cook for an additional 5 minutes until cheese is melted. Let stand 10 min. before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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