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Pepperoni Lasagna Recipe

Pepperoni Lasagna Recipe

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
TOTAL TIME: Prep: 1 hour Bake: 45 min. + standing YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 piece: 356 calories, 19g fat (9g saturated fat), 106mg cholesterol, 838mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 26g protein.

Reviews for Pepperoni Lasagna

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MY REVIEW
Sue Zappa User ID: 1094741 75248
Reviewed Oct. 11, 2014

"I first made this delicious lasagna for New Year's Day 2010 when we had a houseful of family & friends over to celebrate & I wanted to prepare the meal ahead of time. This was one of the two types of lasagna I made--the other being the TOH recipe from the same issue for Traditional Lasagna. Both were very popular! But, this one has become a recipe that is often requested for birthdays & Christmas Eve at our house. The only change I make is to use 8 oz. of pepperoni rather than 3 1/2. Our family loves Italian food, as you can tell by our Italian surname. Easy to fix, stores well in the refrigerator until baking time. Increase baking time by 10 minutes if you refrigerate it."

MY REVIEW
abmcatmommy User ID: 7990430 85212
Reviewed Sep. 30, 2014

"Absolutely delicious! Thank you for sharing this great recipe. I seldom like to eat the same thing two days in a row, but this recipe is the exception. Love it!!"

MY REVIEW
Joscy User ID: 2694585 75226
Reviewed Jun. 20, 2014

"Saved this one!! Grandson LOVES pepperoni; plan to make it special for him when he comes to visit."

MY REVIEW
Danielle_09 User ID: 3114908 77198
Reviewed Jun. 30, 2013

"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..."

MY REVIEW
lisa53202 User ID: 1079567 38935
Reviewed May. 7, 2011

"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!"

MY REVIEW
lisa53202 User ID: 1079567 75224
Reviewed May. 7, 2011

"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."

MY REVIEW
mj_99508 User ID: 5360302 77197
Reviewed Jan. 5, 2011

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

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Wine Pairings

Medium-Bodied Red Wine

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