This Pepperoni Lasagna is an easy dinner recipe that you will go back to again and again. Everyone who tries this loves it. Makes a great freezer meal too!
- 16oz cottage cheese (can substitute for ricotta)
- 12oz shredded mozzarella cheese (divided)
- 1/4 cup parmesan cheese
- 2 eggs
- 1/3 cup fresh parsley, chopped
- 2 tablespoons chopped fresh basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 32oz favorite spaghetti sauce
- 8oz sliced pepperoni
- 12 lasagna noodles (UNcooked)
- 1/3 cup parmesan cheese
- 1/3 cup water
|In a mixing bowl stir together cheeses (minus 1 cup of mozzarella), eggs, herbs, and spices. Set aside.|
|In a greased 9x13" baking dish spread a thin layer of spaghetti sauce. |
Lay 4 noodles in a single layer on top of the sauce.
Spoon more sauce over noodles - just enough to cover them.
Next spread 1/2 of the cheese mixture in an even layer over the noodles topped with scattered pepperonis in an even layer. Don't add too many or it will be greasy.
Spoon more sauce and another layer of noodles.
Add remaining cheese mixture and more pepperoni, topped with remaining noodles, and sauce. Top with a bit more pepperoni and pour the water around the edges of the lasagna. (If you are using a very runny sauce you may skip the water) Cover with foil.
|Bake at 375 for 30 minutes. Remove foil and sprinkle with remaining mozzarella and parmesan. Bake 10 more minutes or until bubbly. |
***If baking from frozen add 25-30 minutes to the baking time***
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