WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
PEPPERONI LASAGNA
This recipe was submitted by Barbara McIntosh of Midland, Texas to Taste of Home and posted here in response to a request. She writes, "I've served this satisfying lasagna for years-when our children were small, they preferred it more than a steak dinner! Now I bring a pan when I visit my grandkids."I have not made this dish.
Provided by Miss Annie
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Add water, tomato sauce, tomato paste, bouillon and seasonings.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 30 minutes.
- In a bowl, combine eggs, cottage cheese and sour cream.
- Spread 1/2 cup meat sauce into a greased 13x9-inch 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 350ºF.
- for 35 minutes.
- Uncover; bake 10 minutes longer or until heated through.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 370.6, Fat 21.7, SaturatedFat 9.6, Cholesterol 106.4, Sodium 936.2, Carbohydrate 17.7, Fiber 1.5, Sugar 4.6, Protein 25.5
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
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.
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
BEST PEPPERONI LASSAGNA
A neighbor once shared this recipe, and it has been a hit with my family ever since! Easy to make, great for serving guests or a hungry family!
Provided by Cathyd241
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil lasagna noodles according to package directions. Drain, rinse and allow a few minutes to cool.
- While lasagna noodles are cooking, brown ground beef in a frying pan until cooked. Drain excess grease.
- Mix together in a bowl cottage cheese, ricotta cheese, and 1 8 oz package of shredded mozzarella.
- Place 3 lasagna noodles in a 13 x 9 inch baking pan. Spread 1/2 of the cheese mix evenly over the noodles. Then put 1/2 of the cooked ground beef, followed by 1/2 of the pepperoni slices and 1/2 of the provolone slices. Repeat layers starting with the lasagna noodles, then place 3 lasagna noodles on the top.
- Pour spaghetti sauce over lasagna, then top off with 8 oz shredded mozzarella.
- Cover and bake in 350 degree oven for 45 minutes.
Nutrition Facts : Calories 870.1, Fat 48.5, SaturatedFat 23.3, Cholesterol 153.8, Sodium 1465.7, Carbohydrate 53.7, Fiber 3.2, Sugar 7.9, Protein 51.9
PEPPERONI STUDDED LASAGNA
This recipe is by Guy Fieri off the Food Network. It looks really tasty! Prep & cook time are for the lasagna, the tomato sauce will take about the same amount of time. The nice thing with this recipe is that you could switch out the homemade tomato sauce for your favorite and I'm sure it will be great. The pepperoni he used was the large round one, not the small ones like you see on pizzas. Don't let them get to crispy as they harden as they cool down.
Provided by JackieMarie
Categories < 4 Hours
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make sauce first - see below.
- Preheat over to 375 degrees.
- Boil 6 qts water, add pinch of slat and cook pasta to almost done. Remove from water and shock in ice bath.
- In medium sauce pan add pepperoni and saute over medcium heat until crispy. Remove from heat and drain on a paper towel.
- in a 10 X 14 X 3 baking pan or dish, pour 1 cup of tomato sauce in bottom and around side.
- Layer lasagna sheets on the bottom of the pan overlapping by 1/2 inch. Add 1/3 amt. of ricotta, 1/3 amt of mozzarella, 1/3 amt of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce and 1/4 cup of pepperoni. Repeat this 2 more times.
- On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approx 45 minutes. Remove from oven, let sit 15 minutes.
- TOMATO SAUCE - In sauce pan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season to taste with salt & pepper.
Nutrition Facts : Calories 1529.1, Fat 95.6, SaturatedFat 36.8, Cholesterol 227.2, Sodium 2317.4, Carbohydrate 96.5, Fiber 5.6, Sugar 8, Protein 67.8
PEPPERONI LASAGNA
Dont let the pepperoni scare you, it adds just the right amount of pazaz to make a deliscious dinner unique and amazing!
Provided by Jennifer Miller
Categories Pasta
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Start by browning the Hamburger Meat, Use a cheese grater to grate Garlic and and to Hamburger meat. Pre Heat over to 350.
- 2. Add Spaghetti sauce and Canned Diced tomatoes to the Hamburger meat
- 3. In a lasagna pan place a small amount of sauce into bottom to prevent noodles from sticking... In this order make three layers: Noodles, sauce, cottage cheese or ricotta, Pepperoni, and white cheese, noodles... reapeat for 3 full layers... should end with white cheese on top...Bake for 45 min to 1 hour... Baked covered with foil, uncover alst 15 min so that top can brown... let rest for 10 minutes before serving so Lasagna holds its shape...the reason for white cheese and lean meat is that the pepperoni is oily, too many oils will prevent lasagna from holding its shape...
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