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Pepperoni Lasagna Recipe

Pepperoni Lasagna Recipe photo by Taste of Home

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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

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Pepperoni Lasagna Recipe

Prep: 1 hour Bake: 45 min. + standing

Yield: 12 Servings

60 45 105

Ingredients

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 eggs
1-1/2 cups (12 ounces) 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 (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

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 13-in. x 9-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. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 356 calories, 19 g fat (9 g saturated fat), 106 mg cholesterol, 838 mg sodium, 19 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Pepperoni Lasagna in Taste of Home April/May 2000, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Pepperoni Lasagna

Pepperoni Lasagna

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Reviewed on May. 07, 2011 by lisa53202

Update: I had baked these in two 8X8" dishes and frozen one, and I am wondering if I inadvertently left out the eggs, which would account for why there was so much liquid! Will try again!

Reviewed on May. 07, 2011 by lisa53202

Very good. I did think that there was too much liquid in the bottom of the dish (the second time I made it I baked it longer, hoping to reduce the liquid), so next time I think I would add less water.

Reviewed on Jan. 05, 2011 by mj_99508

I altered this recipe slightly and now it taste like, "A pizza in the form of lasagna!" my mother told me!

Reviewed on Oct. 04, 2009 by badkitty

Big, big hit with everyone! I added a can of drained, chopped Italian-style stewed tomatoesto the sauce and replaced1/2 cup of the water with 1/4 cup red wine and 1/4 cup juices from the stewed tomatoes. I added more spices to the sauce-fresh minced garlic,Emeril's Essence, Worcestershire sauce, sugar and pepper.I added fresh minced parsley and pepper to the cottage cheese mixture. My 6 year old son begged for the leftovers the next day and he NEVER wants leftovers. Great recipe and the pepperoni gives it a good flavor-a keeper!