Pepperoni Studded Lasagna Recipes

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PEPPERONI LASAGNA



Pepperoni Lasagna image

I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do. -Barbara McIntosh, Midland, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 small onion, chopped
2-1/2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) 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 large eggs
1-1/2 cups 4% small-curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 356 calories, Fat 19g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 838mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

PEPPERONI STUDDED LASAGNA



Pepperoni Studded Lasagna image

This recipe is by Guy Fieri off the Food Network. It looks really tasty! Prep & cook time are for the lasagna, the tomato sauce will take about the same amount of time. The nice thing with this recipe is that you could switch out the homemade tomato sauce for your favorite and I'm sure it will be great. The pepperoni he used was the large round one, not the small ones like you see on pizzas. Don't let them get to crispy as they harden as they cool down.

Provided by JackieMarie

Categories     < 4 Hours

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

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY



Lasagna-Stuffed Peppers Recipe by Tasty image

Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 bell peppers, various colors
1 onion, chopped
4 cloves garlic, chopped
½ lb ground beef
½ lb sweet italian sausage
1 teaspoon salt
1 teaspoon pepper
28 oz diced tomato, 1 can
28 oz tomato sauce, 1 can
15 oz whole milk ricotta cheese
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4 lasagna noodles, cooked and quartered
1 cup shredded mozzarella cheese
2 tablespoons oil

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
  • Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
  • Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
  • Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
  • In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
  • Remove the peppers from the oven, drain any excess water that accumulated inside.
  • Cut the lasagna noodles into quarters and set aside.
  • Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
  • Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
  • Rest for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams

EASY LASAGNA WITH PEPPERONI



Easy Lasagna With Pepperoni image

Pepperoni isn't just for pizza. Layered between sheets of lasagna with creamy, gooey cheese and a simple crushed tomato marinara, this humble little sausage adds a spicy, peppery, and very flavorful bite to the baked pasta classic. Many recipes call for additional meat-ground beef, other sausages, and such. Here, I used only pepperoni so the full flavor comes through without being hidden behind other ingredients. It also makes this one of the easiest, quickest lasagnas you'll ever put together. Not much cooking at all. Note: This recipe uses a total of 80 small pepperoni slices (the regular kind at the deli), with 40 pieces per layer in a 13 X 9-inch baking dish-about seven ounces of sausage total.

Provided by Pamela Steed Hill

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

12 lasagna noodles
1 tablespoon olive oil, plus more for oiling dish
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 cups crushed tomatoes (from a 28-oz can)
1 teaspoon dried oregano, plus more for garnish
1/2 teaspoon sea salt
1/2 fresh ground black pepper
1 (15 ounce) container ricotta cheese
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh tarragon
8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture)
6 tablespoons finely grated parmesan cheese
80 small pepperoni slices (about 7 oz)

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.

PEPPERONI LASAGNA



Pepperoni Lasagna image

Dont let the pepperoni scare you, it adds just the right amount of pazaz to make a deliscious dinner unique and amazing!

Provided by Jennifer Miller

Categories     Pasta

Time 1h30m

Number Of Ingredients 8

1 lb hamburger meat (the leaner the better)
1/2 pkg pepperoni
1 can(s) spaghetti sauce
1 can(s) diced tomatoes
1 1/2 c cottage cheese or ricotta cheese
4 c mozzerella cheese (any white cheese)
1 clove garlic
1 pkg ready to cook lasagna noodles

Steps:

  • 1. Start by browning the Hamburger Meat, Use a cheese grater to grate Garlic and and to Hamburger meat. Pre Heat over to 350.
  • 2. Add Spaghetti sauce and Canned Diced tomatoes to the Hamburger meat
  • 3. In a lasagna pan place a small amount of sauce into bottom to prevent noodles from sticking... In this order make three layers: Noodles, sauce, cottage cheese or ricotta, Pepperoni, and white cheese, noodles... reapeat for 3 full layers... should end with white cheese on top...Bake for 45 min to 1 hour... Baked covered with foil, uncover alst 15 min so that top can brown... let rest for 10 minutes before serving so Lasagna holds its shape...the reason for white cheese and lean meat is that the pepperoni is oily, too many oils will prevent lasagna from holding its shape...

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

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

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

EASY PEPPERONI PIZZA LASAGNA



Easy Pepperoni Pizza Lasagna image

Get their attention tonight with Easy Pepperoni Pizza Lasagna. Easy Pepperoni Pizza Lasagna is a simple way to combine two of your favorite dishes!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 8 servings

Number Of Ingredients 9

1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
6 Tbsp. KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (3 oz.) OSCAR MAYER Pepperoni, divided
1/2 cup each chopped green peppers and red onions, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 cup water
8 lasagna noodles, uncooked

Steps:

  • Heat oven to 350°F.
  • Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
  • Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
  • Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
  • Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

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