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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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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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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!
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!
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