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
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 large eggs
- 1-1/2 cups 4% Daisy 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 shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
Reviews
This has been one of our family's favorite lasagna recipes since I first made it for one of our sons' birthdays in May of 2000! My husband comes from a large Italian family, but his mother never liked to cook, so when he married me--having grown up with a dad who had lots of delicious Italian recipes he'd gotten from friends whose parents had immigrated to the US from Italy, I assumed cooking for large gatherings. The only change I make to the recipe is to use the no-cook lasagna noodles. I'm going to make it next week for a dinner honoring a priest-relative who'll be celebrating his 30th ordination anniversary! This is one of his favorite dinners. You can't go wrong with this one!
This was a fun to try. We still like traditional lasagna best. If I made this again, I would make a traditional cottage cheese layer without sour cream.
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!!
Saved this one!! Grandson LOVES pepperoni; plan to make it special for him when he comes to visit.
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!