Easy Lasagna With Pepperoni Recipes

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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

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.

EASY HOMEMADE LASAGNA



Easy Homemade Lasagna image

If you are looking for an easy dinner recipe that your entire family will love, you will definitely want to make this delicious homemade lasagna with pepperoni. Everyone who tries it absolutely loves it!

Categories     entrees

Time 1h10m

Number Of Ingredients 13

2 jars Prego traditional spaghetti sauce (sometimes I use my homemade marinara...find the recipe here or pizza sauce I have canned. Use whatever tastes good to you!)
12 lasagna noodles
15 oz. ricotta cheese
2:1 mozzarella/cheddar cheese ratio...I could give you amounts, but I just pile it on
1 pkg of pepperoni (around 40 slices)
1 lb ground beef, browned, seasoned, and then drained (see spices below)
Spices for ground beef:
dash of garlic powder
1/8 tsp of onion powder
1/8 tsp of chili powder
1/8 tsp basil
1/8 tsp parsley flakes
1/8 tsp oregano

Steps:

  • While browning/seasoning the ground beef, boil water with a couple of tablespoons of olive oil (to keep the noodles from sticking to each other). Once boiling, cook 12 lasagna noodles.
  • After they have boiled for about 9 minutes (you want them to be al dente), drain them and then put them back into the pot (removed from heat).
  • After ground beef is seasoned, browned, and drained, set aside.
  • Now you are going to layer in a 9 x 13 baking dish, prepped with cooking spray... Layer one-Prego (or whatever sauce you use), just enough to cover the bottom of the baking dish.
  • *Each time you are doing a sauce layer it should be a THIN layer. If you put too much sauce in the lasagna you will have a lot of liquid at the bottom of the baking dish after cooking.
  • Layer two-3 lasagna noodles, side by side.
  • Layer three-teaspoon size blobs of ricotta (I usually do 12 per layer, like if you were baking cookies).
  • Layer four-seasoned, browned ground beef, drained.
  • Layer five-pepperoni slices.
  • Layer six-cheese mixture.
  • Layer seven- 3 lasagna noodles, side by side.
  • Press down all over lasagna now to make it dense so you can do more layers!!!
  • Layer eight-sauce, etc. (Just keep repeating layers 1-8 again, pressing it into pan periodically. When the pan is nearly full, your last layers should be noodles, then sauce, then cheese...no matter where you were in the order before that.)
  • Cover loosely with tin foil (so the cheese doesn't stick to the foil when it melts) and bake for 30-40 minutes at 350 degrees. About ten minutes before it is done remove the foil, then finish cooking. Dinner is served!

Nutrition Facts : Calories 266 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 152 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

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

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.

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

PEPPERONI LASAGNA ROLL-UPS



Pepperoni Lasagna Roll-Ups image

My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. -Jennifer Juday, Copperas Cove, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 3 servings.

Number Of Ingredients 9

3 lasagna noodles
3/4 cup ricotta cheese
1/2 teaspoon minced chives
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce
1/4 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. , Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 894mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.

EASY PEPPERONI PIZZA LASAGNA



Easy Pepperoni Pizza Lasagna image

Get their attention tonight with Easy Pepperoni Pizza Lasagna. Easy Pepperoni Pizza Lasagna is a simple way to combine two of your favorite dishes!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 8 servings

Number Of Ingredients 9

1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
6 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) OSCAR MAYER Pepperoni, divided
1/2 cup each chopped green peppers and red onions, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
8 lasagna noodles, uncooked

Steps:

  • Heat oven to 350°F.
  • Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
  • Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
  • Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
  • Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"



Pepperoni, Macaroni and Cheese

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

Salt and freshly ground pepper
1 pound lasagna
Olive oil
4 tablespoons butter, plus 1 tablespoon
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups half-and-half
2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
4 ounces grated Cheddar
8 ounces grated mozzarella
1 pound pepperoni, sliced thin
1/2 cup fresh bread crumbs

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 375 degrees F.
  • In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
  • Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
  • Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

PIZZA LASAGNA RECIPE BY TASTY



Pizza Lasagna Recipe by Tasty image

Here's what you need: Italian sausage, yellow onion, bell pepper, garlic, marinara sauce, lasagna noodles, pepperoni, fresh basil leaf, mozzarella cheese, ricotta cheese

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 10

1 lb Italian sausage
1 yellow onion, sliced
1 ½ cups bell pepper, diced
3 cloves garlic, minced
3 cups marinara sauce, or pizza sauce
12 lasagna noodles, cooked
6 oz pepperoni, sliced
1 cup fresh basil leaf, packed
3 cups mozzarella cheese
3 cups ricotta cheese

Steps:

  • Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
  • In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
  • Preheat oven to 375ºF (190ºC).
  • In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
  • Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
  • Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
  • Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 21 grams, Fat 45 grams, Fiber 2 grams, Protein 36 grams, Sugar 6 grams

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2021-11-18 Easy pepperoni lasagna Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, easy pepperoni lasagna. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious. Easy pepperoni lasagna is one of the most favored of current trending meals on earth ...
From mypastarecipes.netlify.app


PEPPERONI PIZZA LASAGNA ROLLS | THE RECIPE CRITIC
2017-08-16 Preheat the oven to 375 degrees F and lightly grease a 9x13" baking dish. Sprinkle each lasagna noodle with pepperoni and divide 1 cup of cheese evenly between the all of the noodles. Roll up as tightly as possible. Spread ½ cup of pizza sauce on the bottom of the baking dish and place all rolls on top. Top with remaining 1 cup pizza sauce and ...
From therecipecritic.com


PEPPERONI PIZZA LASAGNA | CANADIAN LIVING
2006-06-02 Method. Pepperoni Sauce: Heat oil in saucepan over medium heat; fry onion, garlic, green pepper, mushrooms, basil, oregano and pepper until mushrooms are golden, about 5 minutes. Add pasta sauce, pepperoni and 1-1/2 cups (375 mL) water; bring to boil. Remove from heat. Meanwhile, in bowl, whisk together eggs, nutmeg and pepper.
From canadianliving.com


RECIPE OF FAVORITE EASY PEPPERONI LASAGNA - FOOD NEWS
1 · 21 minutes · Made with lasagna noodles, pepperoni, marinara sauce, and mozzarella cheese, Pepperoni Pizza Lasagna Roll Ups are a delicious and easy weeknight meal favorite and perfect for family dinner! Recipe by Kindly Unspoken Blog 10.1k 8 ingredients Meat 1 6- ounce package Pepperoni, slices Produce 1/2 tsp Garlic powder 1/2 tsp Onion powder
From foodnewsnews.com


PEPPERONI PIZZA LASAGNA ROLL UPS - KINDLY UNSPOKEN
2017-05-08 Lightly spray a 13×9 glass baking dish with cooking spray. Spread an even layer of pizza sauce in the bottom of the dish. Lay your lasagna noodles out on a large cutting board or or large baking sheet. In a medium bowl combine ricotta cheese, onion powder, garlic powder, and italian seasoning and mix until smooth.
From kindlyunspoken.com


RECIPE: APPETIZING EASY PEPPERONI LASAGNA - EASY RECIPE GUIDE
2020-01-21 Learn how to prepare this easy Pepperoni Lasagna Cups recipe like a pro. Lasagna cups are a fun, bite-sized twist on the traditional family favorite and they are easy enough to make during a busy week! This lasagna with sausage, mushrooms, black olives, and pepperoni is a great recipe that will satisfy both pizza and lasagna Reviews for: Photos of …
From easyrecipesland.com


PEPPERONI PIZZA LASAGNA ROLLS - RACHEL COOKS®
2014-01-27 Preheat oven to 350°F. Cook noodles according to directions on package — once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together. Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
From rachelcooks.com


EASY LASAGNA WITH PEPPERONI RECIPE - FOOD.COM
Dec 14, 2015 - Pepperoni isn’t just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble li Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble li
From pinterest.com


PEPPERONI PIZZA LASAGNA - EASYCOOKFIND
Spread 1/2 cup of the sauce mixture in the bottom of the prepared baking dish. Cover with 4 noodles, 1/2 of the ricotta cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of …
From easycookfind.com


EASY PEPPERONI PIZZA LASAGNA RECIPE - MORTADELLA HEAD
Add lasagna sheets, followed by ricotta. Add provolone cheese and grated Romano. Repeat, adding pepperoni and rabe onto the second layer after the provolone and Romano. Add your final layer, this time adding mozzarella pizza cheese after the provolone and Romano. Top with pepperoni, broccoli rabe, and more grated Romano. Cook from 40-45 minutes.
From mortadellahead.com


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