Pepperoni Sausage Lasagna Recipe

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This American classic dish offers a different twist with the addition of pepperoni.
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  • 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
Container: 9 x 13 x 2 baking pan, large skillet, stock pot
1.5 hrs
45 mins
3 hrs
  • 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.
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Pepperoni Sausage Lasagna Recipe Reviews

pepperoni sausage lasagna

Average of 4.50 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (2)
Comments (0)
Reviewed By
"Very good. Used non-dairy cheese instead and it was wonderful!"
jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"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."
Rating of 4 out of 5.0 stars
Reviewed By
"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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