Pepperoni Studded Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Lasagna and Pizza together! Ingredients:
3/4 pound lasagna noodles |
6 ounces pepperoni, sliced |
3 ounces extra-virgin olive oil |
1 tsp onion powder |
1 tsp garlic powder |
48 ounces diced tomatoes |
2 cups mushrooms |
2 tablespoons basil leaves |
1 tablespoon minced fresh oregano leaves |
1 tablespoon black pepper |
3/4 pound ricotta cheese |
6 ounces mozzarella cheese, shredded |
1/2 pound italian sausage, cooked |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 375 degrees F.
2. Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
3. In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel. Next cook the italian sausage. Remove from heat and drain on paper towel.
4. In a medium saucepan, heat olive oil. Add onion powder, garlic powder, tomatoes and mushrooms and cook for 15 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 15 minutes. Season, to taste, with pepper.
5. In a 10-by-14-by-3-inch baking pan or dish, pour 2 cups of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 1 more time.
6. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately
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