Let me start this post by saying, I am working with only one hand here. So if there are misspellings and typos (more than usual), I apologize. Okay now that my excuse is out there:
The day before my hand surgery, I cooked. I mean, I REALLY cooked. A lot! I wanted to get us through at least a week of meals that my husband could easily pop in the oven & serve. I figured a full pan of lasagna would easily buy us 2 nights.
Usually I make my lasagna with homemade sauce and layered with lots of sausage or sliced meatballs. This day however I just did not have the time, BUT I do not dare serve up a meal meatless in this house, so I decided to try the pepperoni I had leftover from making pizzas. I actually really enjoyed the flavor the pepperoni lent to the lasagna. I will absolutely be making this again.
In order to freeze this, I baked it, let it cool on the counter for 1.5 hrs. then I wrapped it twice in plastic wrap and finally covered it all in foil and placed in freezer.
On the day you want to serve, move to the fridge in the morning. In the evening bake 1 hour covered in foil (remove plastic) at 350. Remove foil and bake 30 more minutes uncovered or until bubbling.
In order to freeze this, I baked it, let it cool on the counter for 1.5 hrs. then I wrapped it twice in plastic wrap and finally covered it all in foil and placed in freezer.
On the day you want to serve, move to the fridge in the morning. In the evening bake 1 hour covered in foil (remove plastic) at 350. Remove foil and bake 30 more minutes uncovered or until bubbling.
Ingredients:
Ø 2 jars pasta sauce (tomato basil flavor is great)
Ø 1 box dry lasagna noodles
Ø 1 T olive oil
Ø 32 oz part skim ricotta cheese
Ø 2 eggs
Ø ½ teaspoon garlic powder
Ø ½ teaspoon onion powder
Ø ¼ teaspoon salt
Ø ⅛ teaspoon black pepper
Ø 3 T chopped fresh parsley
Ø ½ package sliced pepperoni
Ø 2 C shredded mozzarella cheese divided (½ C for layering and 1 ½ C for top)
Ø ½ C shredded parmesan cheese
Directions:
Preheat oven to 350.
Boil noodles according to package directions BUT take 3 minutes off cooking time (noodles will finish cooking in oven). Drain. Toss with a squirt of olive oil to prevent sticking. Set aside.
Meanwhile in large bowl mix together ricotta, eggs, garlic powder, onion powder, salt, pepper, parsley and parmesan cheese.
Pour sauce in large bowl.
Ladle 1-2 ladles of sauce in a lasagna pan, or large casserole pan to coat bottom. Arrange 4 noodles on bottom, slightly overlapping. Add a layer of the ricotta. Top that with rows of pepperoni. Sprinkle a small amount of mozzarella. Continue layering starting each layer with sauce. For the top layer add sauce directly on top of noodles (do not add ricotta) and sprinkle remaining 1 ½ C of mozzarella.
Cover with foil and bake 25 minutes. Remove foil and bake an additional 15 minutes.
Allow to sit 20-30 minutes prior to serving.
Lisa Garner says
This sounds really good - I'm not a huge Lasagna fan but stuffed with pepperoni, it could be a totally different story! Thanks for the post!
DesignedByBH says
This looks so good! I have always loved my mom's lasagna so much (when SHE makes it)...and Stouffer's Veggie Lasagna...so much that I have never made my own! This is different enough from my mom's, though, that I may just be able to swing it! 🙂
Dropping in from the Daily Blog Boost!
thepaintedapron.com says
This looks good! I love pepperoni! I am making a ravioli and pepperoni casserole tonight, and was wondering if you cooked your pepperoni first to degrease it a little? I never thought of using it in lasagna! Will try this next!
Jenna
foody schmoody says
Jenna, I was worried about the grease factor too but it wasn't a problem. I did not pre-cook and it was just fine. Ravioli & Pepperoni sounds yummy too! Thanks for taking the time to visit. - christine
foody schmoody says
How wonderful! Thanks so much Tiffany!