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
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
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
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