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Pepperoni Sausage Lasagna Recipe

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This American classic dish offers a different twist with the addition of pepperoni.

Pepperoni Sausage Lasagna Recipe (+)

Directions

Preheat oven to 375° F.
Cook pasta noodles according to package directions.
Remove noodles from water when finished cooking and lay them out on paper towels.
In a skillet sauté the pepperoni over medium heat until crispy, approximately 3-4 minutes.
Remove and drain on a paper towel.
Wipe out the skillet and add the hamburger and sausage with 1/2 cup of the onion.
Cook until the meat is no longer pink and the onions are tender.
Drain on a paper towel.
For the tomato sauce, heat the olive oil in a saucepan.
Add the onion and cook over medium heat until translucent.
Add the garlic and cook 2 more minutes.
Then add the tomatoes and cook over low heat 1/2 hour.
Add basil and oregano and continue to cook for another 1/2 hour.
Season with salt and pepper.
Cool and store in the refrigerator until ready to use.
In a baking pan, pour one cup of the tomato sauce in the bottom and spread it out to cover.
Then layer 3-4 noodles on the sauce, overlapping slightly.
Top with 1/3 cup of ricotta, 1/3 cup mozzarella cheese, 1/3 of the sausage and hamburger, then sprinkle with parmesan cheese.
Top with 1/2 cup of tomato sauce and 1/4 cup of the pepperoni.
Repeat layers 2 more times.
On the very top layer, finish with a layer of the remaining ricotta cheese, tomato sauce, mozzarella and pepperoni.
Sprinkle all over with parmesan cheese.
Bake 40-45 minutes or until the top is bubbly and lightly browned.
Remove from the oven and let it sit for 15 minutes before serving.

Container: 9 x 13 x 2 baking pan, large skillet, stock pot

Prep Time: 1.5 hours

Cook Time: 45 minutes

Serving Description: 3x3 square piece

Servings: 12

Enter desired servings:

Ingredients

-		2 pounds lasagna noodles
-		8 ounces pepperoni - sliced
-		15 ounces ricotta cheese
-		2 cups mozzarella cheese - shredded
-		1 cup parmesan cheese - grated
-		1 pound Italian sausage
-		1 pound ground beef
-		1/2 cup onion - diced

		Tomato Sauce:
-		3 tablespoons olive oil
-		1 yellow onion - diced
-		5 cloves garlic - crushed
-		6 cups Roma tomatoes - skinned and diced
-		2 tablespoons basil leaves - chopped
-		1 tablespoon oregano - chopped
-		salt and pepper to taste

Pepperoni Sausage Lasagna recipe - Ratings & Reviews

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Submitted by: jwc
Date: 2007/12/04

"I only used 1 box of noodles and this was more than plenty. I used crushed tomatoes instead of roma tomatoes to cut down on some prep time. Leftovers are even better - my husband only had the leftovers and he said it was the best lasagna he'd ever had."

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Submitted by: abd297
Date: 2007/11/28

"excellent but am giving 4 stars because 2 lbs of noodles was way too much. I used 1 bx (16 noodles)(yes I didn't buy fresh). the recipe was great."

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