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Pepperoni Lasagna

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

12 ServingsPrep: 1 hour Bake: 45 min. + standing

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.

2 of 2

Pepperoni Lasagna (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.