Fried Pepperoni And Mushroom Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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OMG! This is so one of my all time favorites! So here we love mushroom & pepperoni pizza and I thought why not combine it with lasagna? It's a big hit, my kids flip over it when I serve it and my husband has to unbuckle his belt after this meal. Read more . I hope you all enjoy! Ingredients:
1 pound of ground beef |
1 medium onion chopped |
16 oz ricotta cheese |
16 oz. provolone cheese |
16 oz shredded mozzerella cheese |
2 package of pepperoni sliced |
64 oz. spaghetti sauce (home made or jars) |
16 oz fresh mushrooms |
4 leaves fresh basil chiffinade |
1 package of lasagna noodles |
parmesan cheese to taste |
pre-heat oven to 350 f. |
Directions:
1. Set water to boil in a pot big enough for the lasagna noodles.
2. Make sure to add olive oil to water to keep lasagna from sticking together too much.
3. Brown the pepperoni in a skillet over medium-high heat. You want them crisp to add great crunch to the lasagna! Drain on papper towel, set aside.
4. Next, brown the ground beef, onion and mushrooms together. Drain and pour in 32 oz of spaghetti sauce, combine with beef mixture. Set aside.
5. When noodles are finished, drain and refil pan with cold water. Just enough to cover the noodles.
6. Start assembling your lasagna:
7. Begin with a little reserved sauce, then noodles, next the meat mixture, add some more of the reserved sauce, cover with provolone cheese, mozzerella cheese, layer in pepperoni, another layer of noodles, layer in ricotta cheese etc. until you get to your top layer.
8. Top layer cover everything in remaining cheese and reserve enough pepperoni to decorate the top of the lasagna, sprinkle a little parmesan cheese and bake in a pre-heated 350 F oven for 20 minutes or until cheese is golden and bubbly. Enjoy!
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