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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
  • Total Time
    Prep: 1 hour Bake: 45 min. + standing
  • Makes
    12 servings


  • 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% 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


  • 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 13x9-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.
Nutrition Facts
1 piece: 356 calories, 19g fat (9g saturated fat), 106mg cholesterol, 838mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 26g protein.

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  • Sue Zappa
    May 24, 2019

    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!

  • ellimaye1
    Dec 11, 2018

    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.

  • abmcatmommy
    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!!

  • Joscy
    Jun 20, 2014

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

  • Danielle_09
    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...

  • vicolicious1
    Oct 11, 2012

    No comment left

  • lisa53202
    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!

  • lisa53202
    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.

  • johnson5dad
    Feb 5, 2011

    No comment left

  • mj_99508
    Jan 5, 2011

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