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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is my lasagna recipe, mostly just here so I can get a nutritional analysis on it. You'll probably like it, though. ;) Adjust the spices as you see fit. I tend to eyeball them, so the measurements are just my best guesses. Basically, you should see them as random flakes in the cheese mix, not as a thing that colors the cheese mix, if that makes sense. Ingredients:
12 lasagna noodles |
2 cups marinara sauce |
15 ounces ricotta cheese |
16 ounces cottage cheese |
8 ounces cream cheese |
2 eggs |
1 lb monterey jack and cheddar cheese blend |
72 slices pepperoni |
1 tablespoon parsley |
1 tablespoon black pepper |
1 tablespoon garlic powder |
1 tablespoon basil |
1 teaspoon salt |
Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Boil the lasagna noodles according to package directions. Rinse and set aside to cool.
3. Spoon a small amount of marinara sauce into the bottom of a 13x9 baking dish to prevent the noodles from sticking.
4. Mix together the ricotta, cottage cheese, cream cheese, eggs, spices and salt. Set aside.
5. Layer four noodles on top of the marinara, followed by 1/3 of the cheese mixture, then 1/3 of the marinara, 1/3 of the shredded cheese, topped with 24 pepperonis. Spread each wet layer out with the back of a spoon before building on top of it. Arrange the pepperonis evenly across the layers of goodness.
6. Repeat the layers until you've run out of stuff.
7. Bake uncovered for 45 minutes. Remove from the oven and cover with aluminum foil. Bake another 15 minutes for good luck. Remove from the oven and dab the top with a paper towel to remove the excess fat.
8. Allow to cool 30 minutes or more before cutting. Serve fresh or pack into freezer containers. I cut it into 24 pieces because it can be very rich.
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