PEPPERONI STUDDED LASAGNA

Pepperoni Studded Lasagna image

Provided by JackieMarie

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs lasagna sheets
2 cups hand cut 1/8 inch slices pepperoni
1 lb ricotta cheese
16 ounces shredded mozzarella cheese
2 lbs bulk Italian sausage, cooked
3/4 cup grated parmesan cheese
3 ounces extra virgin olive oil
1 yellow onion, minced
5 medium garlic cloves, crushed
6 cups skinned and dice roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
salt & pepper

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