Pepperoni Pizza Lasagna Recipes

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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

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.

SUPREME PIZZA LASAGNA



Supreme Pizza Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h10m

Yield 12 servings

Number Of Ingredients 22

2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices

Steps:

  • Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
  • Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
  • Preheat the oven to 350 degrees F.
  • To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
  • To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

PEPPERONI PIZZA LASAGNA ROLL-UPS



Pepperoni Pizza Lasagna Roll-Ups image

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

16 uncooked lasagna noodles
1/2 pound bulk Italian sausage
1/2 pound sliced baby portobello mushrooms
1/4 cup chopped sweet onion
1 jar (24 ounces) tomato basil pasta sauce
1-1/2 teaspoons brown sugar
1-1/2 teaspoons fennel seed, crushed
1/2 teaspoon dried tarragon
1-1/8 teaspoons salt, divided
1/8 teaspoon crushed red pepper flakes, optional
1 package (3-1/2 ounces) sliced pepperoni
2-1/2 cups shredded part-skim mozzarella cheese
2-1/2 cups part-skim ricotta cheese
2 cups grated Parmesan cheese, divided
2 large eggs, lightly beaten
6 tablespoons minced fresh parsley, divided
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper

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.

SAUSAGE & PEPPERONI PIZZA LASAGNA



Sausage & Pepperoni Pizza Lasagna image

We love pepperoni pizza at our house so much that I wanted to try adding some to my favorite Italian sausage lasagna. It turned out great and the spicy zip adds just a little something extra. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

6 lasagna noodles
1 pound bulk Italian sausage
1 jar (24 ounces) spaghetti sauce
2 cartons (15 ounces each) ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
3 garlic cloves, minced
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 package (7 ounces) sliced pepperoni
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente; drain., Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in spaghetti sauce. In a large bowl, combine ricotta cheese, Parmesan cheese, egg, garlic and seasonings., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup meat mixture, half of the ricotta mixture, half of the pepperoni and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat mixture., Bake, covered, 40 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts :

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

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.

PEPPERONI PIZZA LASAGNA ROLLS



Pepperoni Pizza Lasagna Rolls image

I switched this up a bit and made it like a regular lasagna because it was easier. I also added a jar of alfredo on top of it all for tomato layers and alfredo layers. This is hard to stop eating. Recipe courtesy of Infinite Passion. Serving size is estimated.

Provided by AmyZoe

Categories     For Large Groups

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 20

1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 of a medium yellow onion, diced small
28 ounces diced tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 pinch red pepper flakes
salt, to taste
pepper, to taste
10 lasagna noodles, cooked and drained and rinsed with cold water
1 egg, lightly beaten
1 1/4 cups part-skim ricotta cheese
1 1/2 cups mozzarella cheese, diveded
3/4 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
3 ounces sliced pepperoni

Steps:

  • In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
  • Add the garlic and onion and saute until tender, about 5 minutes.
  • Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
  • Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  • Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
  • Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
  • Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
  • Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
  • Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
  • To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
  • Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
  • Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.

Nutrition Facts : Calories 193.4, Fat 10.2, SaturatedFat 5.2, Cholesterol 41.3, Sodium 291.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.7, Protein 10.5

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From foodnetwork.ca


PEPPERONI PIZZA LASAGNA ROLLS RECIPE - RECIPES.NET
Make these lasagna rolls ahead so you have something delicious even on a weeknight! They are prepared with your favorite pepperoni pizza ingredients. They are prepared with your favorite pepperoni pizza ingredients.
From recipes.net


PIZZAGNA: PEPPERONI PIZZA LASAGNA RECIPE | LITTLETHINGS.COM
2016-08-22 Top with a layer of lasagna noodles. Spread a layer of ricotta over pasta, then top with a handful of mozzarella, and a layer of pepperoni slices, …
From littlethings.com


PIZZA LASAGNA ROLL-UPS - EMILY BITES
2017-06-20 Instructions. Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside. Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain and rinse with cold water. Lay noodles flat on a clean dry surface and set aside. In a mixing bowl, combine the tomato sauce, pizza sauce ...
From emilybites.com


SUPREME PIZZA LASAGNA - A SPICY PERSPECTIVE
2018-09-21 Instructions. Preheat oven to 375 degrees F. Set a large pot of salted water over the stovetop and bring to a boil. Prepare the noodles according to the directions on the package. Drain the noodles and lay them out on clean tea towels. In a large skillet, brown the Italian sausage over medium heat.
From aspicyperspective.com


HOW TO MAKE KETO PEPPERONI PIZZA LASAGNA ROLL UPS
Try these keto pepperoni pizza lasagna roll ups. Easy low carb pasta noodle stuffed with pepperoni and cheese. These low carb pepperoni pizza lasagna roll ups are so delicious. If you are looking for a good ketogenic diet pasta recipe then check this one out. Super easy keto pepperoni pizza lasagna roll ups that are tasty and delish.
From kimspireddiy.com


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.
From therecipecritic.com


RECIPE FOR PIZZA LASAGNA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PIZZA LASAGNA RECIPE - PILLSBURY.COM
Hide Images. 1. Cook lasagna noodles to desired doneness as directed on package. Drain. 2. Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated. 3.
From pillsbury.com


PEPPERONI PIZZA LASAGNA ROLLS - ALL INFORMATION ABOUT HEALTHY …
Pepperoni Pizza Lasagna Rolls Recipe - Food.com new www.food.com. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam down.
From therecipes.info


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


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