Sausage Pepperoni Lasagna Recipes

YUMMY LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce.
• In a medium bowl, stir together ricotta, Romano, egg, basil and garlic.
• Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella.
• Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.

PEPPERONI LASAGNA

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.

EASY LASAGNA WITH PEPPERONI

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

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 ITALIAN SAUSAGE LASAGNA

Steps:

• In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

PEPPERONI PIZZA LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Cook and stir sausage and garlic in a large skillet until sausage is browned, about 5 minutes. Drain excess grease. Remove from heat and stir in spaghetti sauce.
• Mix ricotta cheese, egg, Parmesan cheese, parsley flakes, and oregano together in a bowl.
• 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 the sauce mixture. Repeat layers once more. Arrange mushrooms, black olives, and pepperoni on top. Cover with remaining sauce.
• Bake in the preheated oven until bubbly, about 20 minutes. Sprinkle remaining mozzarella cheese on top. Bake until mozzarella cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.

SAUSAGE & PEPPERONI PIZZA LASAGNA

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.

SAUSAGE-PEPPERONI LASAGNA

Steps:

• Brown sausage thoroughly in a large skillet over medium heat, stirring to crumble; drain well.
• Return sausage to skillet and add spaghetti sauce, stirring well to mix.
• Cook lasagna noodles according to package directions, except omit salt if called for.
• While pasta cooks, break egg into mixing bowl and beat lightly.
• Add ricotta, parsley, oregano, pepper and grated Parmesan to beaten egg, stirring well to mix.
• When lasagna is done, pour into a colander and run cold running water over the noodles.
• (Be sure not to skip this step. They stick together something awful and will be impossible to layer if you don't rinse away all the starch.) Preheat oven to 375 degrees.
• Lightly grease a 9" x 13" baking dish on bottom and sides with margarine.
• Spoon a small amount of meat sauce into dish, spreading to coat lightly.
• (Use 1/2 cup or less-- just enough to prevent the bottom layer of noodles from sticking. It should be more like a'film' than a layer.) Place half the noodles in bottom of dish, overlapping slightly if necessary.
• Spoon half the ricotta mixture on top, using a rubber spatula to spread evenly over all.
• Sprinkle with 1/3 of mozzarella.
• Spoon on 1/3 the remaining meat sauce.
• Repeat layers.
• Cover top of dish with pepperoni slices.
• Pour remaining meat sauce over all, spreading evenly.
• Bake at 375 degrees for 20 minutes.
• Remove from oven and sprinkle remaining mozzarella on top.
• Bake an additional 5 minutes, or until cheese has melted.
• Let stand 10 minutes before cutting into squares and serving.
• (It won't affect the taste if you don't let it'rest', but it will be terribly runny instead of cutting nicely.).