Pepperoni Lasagna Recipe
- 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 Eggland's Best 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
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Pepperoni Lasagna(5)
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delicious recipe. Adding pizza toppings would be a good option. Also, instead of starting with the meat mixture on the bottom, I started with the lasagna noodles to hold it together better while cutting. I also did 3 noodles per layer, 3 layers. 4 noodles will not fit in the pan...
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.
I altered this recipe slightly and now it taste like, "A pizza in the form of lasagna!" my mother told me!
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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