Ingredients
- 1 pound Breakfast Sausage
- 3/4 cups Diced Onion
- 2 cloves Garlic
- Minced
- 14 ounces
- weight Tomato Sauce
- 14 ounces
- weight Drained Diced Tomatoes
- 7 ounces
- weight Tomato Paste
- 1 Tablespoon Oregano
- 1/4 cups Chopped Parsley
- Salt And Pepper
- to taste
- 1 Egg
- 1/2 cups Grated Parmesan
- 7 ounces
- weight Ricotta Cheese
- 18 cups Fresh Chopped Parsley
- 16 ounces
- weight Lasagna Noodles
- 12 ounces
- weight Mozzarella
- 4 ounces
- weight Pepperoni
Instructions
- I wanted lasagna, but not just any lasagna.
- Pepperoni and sausage lasagna.
- It is good on pizza, so why not lasagna?
- For the sauce: Brown sausage with onion and garlic over medium heat.
- Drain diced tomatoes.
- Once the sausage is browned, add tomatoes and remaining sauce ingredients and mix.
- Cover and cook on low while preparing remaining lasagna components.
- Stir every few minutes.
- Prepare noodles, cheeses and pepperoni:
- Boil noodles in salted water for 10 minutes.
- They will still be somewhat firm.
- While they are cooking, slice the mozzarella cheese as thinly as possible
- While the noodles are still boiling, make the cheese mixture.
- Add all of the cheese mixture ingredients to a bowl and mix well with a fork.
- Spread one cup of sauce on the bottom of a 9x13 lasagna pan.
- Rinse boiled noodles in cold water until noodles are completely cool and lay out first layer of noodles.
- Then spread 1/2 of the cheese mixture over noodles.
- Add 1/3 of the mozzarella slices, and then add 1/2 of remaining sauce over cheese.
- Then, add 1/2 of pepperoni on top of the sauce.
- Add remaining noodles, cheese mixture, 1/3 of mozzarella, remaining meat sauce and remaining pepperoni.
- Then add last 1/3 of mozzarella slices.
- (Dont be like me and forget the pepperoni.
- I had to pick off every piece of mozzarella to put the pepperoni on).
- Bake 25 minutes at 350 degrees F. I put the oven on low broil for the last minute to slightly brown the cheese.
- Let cool for about 15 minutes and serve!
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