PEPPERONI LASAGNA

Pepperoni Lasagna image

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

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs ground beef
1 small onion, chopped
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1 (12 ounce) carton small curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 (3 1/2 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup grated parmesan cheese

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

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