Cabinkats Cream Cheese Pepperoni Lasagna Recipes

PEPPERONI LASAGNA

Pepperoni Lasagna image

I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do. -Barbara McIntosh, Midland, Texas

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds ground beef
1 small onion, chopped
2-1/2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 large eggs
1-1/2 cups 4% small-curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 356 calories, Fat 19g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 838mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

BLAZY'S PEPPERONI STUDDED LASAGNA

Blazy's Pepperoni Studded Lasagna image

Guy Fieri beefs up this Italian favorite with the works: homemade tomato sauce, spicy pepperoni and Italian sausage. The garlic in his fresh tomato sauce is browned and caramelized, giving it a sweet, roasted taste. The flavor more than makes up for the effort, plus you can assemble the whole thing in advance and freeze it.

Provided by Guy Fieri

Categories main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Salt
1 pound lasagna sheets
8 ounces sliced pepperoni (about 2 cups)
4 cups Tomato Sauce, recipe follows
1 pound ricotta
1 pound shredded mozzarella
2 pounds bulk Italian sausage, cooked
3/4 cup grated Parmesan
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
5 medium cloves garlic, minced
Two 28-ounce cans crushed tomatoes
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh oregano
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

EASY LASAGNA WITH PEPPERONI

Easy Lasagna With Pepperoni image

Pepperoni isn't just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic. Many recipes call for additional meat-ground beef, other sausages, and such. Here, I used only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you'll ever put together. Not much cooking at all. Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish-about seven ounces of sausage total.

Provided by Pamela Steed Hill

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 lasagna noodles
1 tablespoon olive oil, plus more for oiling dish
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 cups crushed tomatoes (from a 28-oz can)
1 teaspoon dried oregano, plus more for garnish
1/2 teaspoon sea salt
1/2 fresh ground black pepper
1 (15 ounce) container ricotta cheese
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh tarragon
8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture)
6 tablespoons finely grated parmesan cheese
80 small pepperoni slices (about 7 oz)

Steps:

Preheat the oven to 350° F.
Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
Stir together the ricotta, parsley, and tarragon in a small bowl.
To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
To serve, cut the lasagna into 6 pieces and serve.