SAUSAGE-PEPPERONI LASAGNA

Sausage-Pepperoni Lasagna image

If you're counting calories and/or cholesterol, you'll want to skip this one. On the other hand, if you want your kids to kiss your feet and promise to do their homework, you might try it. :) My children are grown now, but they (and their friends) still beg for it. The original recipe, which I've modified slightly, was printed in Southern Living many years ago. Don't let the fractions throw you. Just 'guesstimate', saving enough for the top layer that it doesn't dry out. Serve with a salad and garlic bread and eat 'til you pop!

Provided by highcotton

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package bulk pork sausage, hot or mild (we much prefer 'hot')
4 cups homemade spaghetti sauce or 1 (30 ounce) jar commercial pasta sauce
1 (8 ounce) package lasagna noodles
1 large egg
1 (15 ounce) carton ricotta cheese
2 tablespoons chopped fresh parsley (can substitute 1 Tablespoon dried)
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup freshly-grated parmesan cheese
1 tablespoon margarine
2 cups shredded mozzarella cheese, divided (or more!)
1 (3 1/2 ounce) package sliced pepperoni

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.).