Let me start this post by saying, I am working with only one hand here. So if there are misspellings and typos (more than usual), I apologize. Okay now that my excuse is out there:
The day before my hand surgery, I cooked. I mean, I REALLY cooked. A lot! I wanted to get us through at least a week of meals that my husband could easily pop in the oven & serve. I figured a full pan of lasagna would easily buy us 2 nights.
Usually I make my lasagna with homemade sauce and layered with lots of sausage or sliced meatballs. This day however I just did not have the time, BUT I do not dare serve up a meal meatless in this house, so I decided to try the pepperoni I had leftover from making pizzas. I actually really enjoyed the flavor the pepperoni lent to the lasagna. I will absolutely be making this again.
In order to freeze this, I baked it, let it cool on the counter for 1.5 hrs. then I wrapped it twice in plastic wrap and finally covered it all in foil and placed in freezer.
On the day you want to serve, move to the fridge in the morning. In the evening bake 1 hour covered in foil (remove plastic) at 350. Remove foil and bake 30 more minutes uncovered or until bubbling.
In order to freeze this, I baked it, let it cool on the counter for 1.5 hrs. then I wrapped it twice in plastic wrap and finally covered it all in foil and placed in freezer.
On the day you want to serve, move to the fridge in the morning. In the evening bake 1 hour covered in foil (remove plastic) at 350. Remove foil and bake 30 more minutes uncovered or until bubbling.
Ingredients:
Ø
2 jars pasta sauce (tomato basil flavor is
great)
Ø
1 box dry lasagna noodles
Ø
1 T olive oil
Ø
32 oz part skim ricotta cheese
Ø
2 eggs
Ø
½ tsp garlic powder
Ø
½ tsp onion powder
Ø
¼ tsp salt
Ø
1/8 tsp black pepper
Ø
3 T chopped fresh parsley
Ø
½ package sliced pepperoni
Ø
2 C shredded mozzarella cheese divided (1/2 C
for layering and 1 ½ C for top)
Ø ½
C shredded parmesan cheese
Directions:
Preheat oven to 350.
Boil noodles according to
package directions BUT take 3 minutes off cooking time (noodles will finish
cooking in oven). Drain. Toss with a squirt of olive oil to prevent sticking.
Set aside.
Meanwhile in large bowl
mix together ricotta, eggs, garlic powder, onion powder, salt, pepper, parsley
and parmesan cheese.
Pour sauce in large bowl.
Ladle 1-2 ladles of sauce
in a lasagna pan, or large casserole pan to coat bottom. Arrange 4 noodles on
bottom, slightly overlapping. Add a layer of the ricotta. Top that with rows of
pepperoni. Sprinkle a small amount of
mozzarella. Continue layering starting each layer with sauce. For the top layer add sauce directly on top
of noodles (do not add ricotta) and sprinkle remaining 1 ½ C of mozzarella.
Cover with foil and bake
25 minutes. Remove foil and bake an
additional 15 minutes.
Allow to sit 20-30
minutes prior to serving.
This sounds really good - I'm not a huge Lasagna fan but stuffed with pepperoni, it could be a totally different story! Thanks for the post!
ReplyDeleteThis looks so good! I have always loved my mom's lasagna so much (when SHE makes it)...and Stouffer's Veggie Lasagna...so much that I have never made my own! This is different enough from my mom's, though, that I may just be able to swing it! :)
ReplyDeleteDropping in from the Daily Blog Boost!
This looks good! I love pepperoni! I am making a ravioli and pepperoni casserole tonight, and was wondering if you cooked your pepperoni first to degrease it a little? I never thought of using it in lasagna! Will try this next!
ReplyDeleteJenna
Jenna, I was worried about the grease factor too but it wasn't a problem. I did not pre-cook and it was just fine. Ravioli & Pepperoni sounds yummy too! Thanks for taking the time to visit. - christine
DeleteHey there, thanks so much for sharing at the Blog Hop Blitz, we've selected you as one of our Most Valuable Bloggers!
ReplyDeleteHow wonderful! Thanks so much Tiffany!
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