EASY LASAGNA WITH PEPPERONI
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
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.
BLAZY'S PEPPERONI STUDDED LASAGNA
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
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.
PEPPERONI LASAGNA
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
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.
PIZZA LASAGNA
My kids are not overly fond of ground beef and this recipe is a creative way to make lasagna without it. I will usually make 2 lasagne at one time and freeze the other one for a quick meal at a later date.
Provided by Pamela
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute vegetables.
- Cook until soft, stirring often.
- Stir in sauce (leave a small amount separate to place in the bottom of the pan) and spices, and finely chopped or grated pepperoni.
- Spread a thin layer of sauce on the bottom of a 13 x 9 inch pan.
- Top with 5 overlapping noodles, then 1/3 of the sauce mixture and 1/3 of the cheese.
- Repeat layers twice.
- Bake at 375°F for 30 minutes.
- Let stand 10 minutes before serving.
- *You can also add additional pizza toppings if you wish such as bacon, cheddar cheese, ham, tomatoes, etc*.
- To freeze: wrap well, label and freeze. To serve: defrost overnight and bake as directed.
Nutrition Facts : Calories 794.6, Fat 56.6, SaturatedFat 23.4, Cholesterol 148.6, Sodium 2486.6, Carbohydrate 30.3, Fiber 5.7, Sugar 18.5, Protein 39.7
EASY PEPPERONI PIZZA LASAGNA
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
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
PEPPERONI PIZZAGNA
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon. Add the sausage to the pot and cook, breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the cooked mushrooms, ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
- Meanwhile, preheat the oven to 375 degrees F. Brush an 8-inch round springform pan with olive oil and line with foil, leaving an overhang. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil.
- Combine 2 cups mozzarella, the ricotta, parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Wrap some lasagna noodles around the inside of the pan, overlapping slightly and trimming as needed. Cover the bottom of the pan with more noodles, overlapping slightly and letting them extend up the side of the pan. Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining ricotta mixture and another layer of noodles, letting them extend up the side of the pan (you might not use all the noodles). Top with the remaining sauce, 1 cup mozzarella and 1/4 cup pepperoni.
- Bake until browned and bubbling, about 1 hour (tent with foil if the top is browning too quickly). Let stand 30 minutes to 1 hour, then lift out of the pan using the foil. Remove the foil and slice.
PEPPERONI PIZZA LASAGNA ROLL-UPS
Tastes like pizza, looks like manicotti and everyone loves it! It works great for teacher meetings and potlucks because it can be made well in advance, reheated as needed, and travels well. It's easier than stuffing filling into manicotti noodles! -Jamie Miller, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions. , Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired., In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain., In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt. , Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan., Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 329 calories, Fat 15g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 819mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
PIZZA LASAGNA RECIPE BY TASTY
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
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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