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Sunday, November 20, 2011

Lasagna Supreme

Lasagna is one of those recipes that's very hard to mess up. And I love how you can really make it your own! This lasagna adds sautéed pepperoni which really elevates this classic dish. Enjoy!






1 - 9 oz box lasagna (I love Barilla)
2 cups pepperoni, diced
1 lb lean ground beef
1 lb hot Italian sausage
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 eggs, beaten
15 oz ricotta cheese
4 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
2 - 32 oz jars marinara sauce (I love Ragu flavored with meat)


Preheat oven to 375 degrees.

Spray a 13 x 9 inch pan with cooking spray and set aside.

In a large skillet, pan fry the pepperoni over medium heat until crisp. Drain on a paper towel.

Wipe out the skillet and add the ground beef and Italian sausage and cook until browned. Drain off the excess fat and set aside.

In a medium bowl, add the eggs, ricotta, 2 cups of mozzarella, Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Mix well and set aside.

First layer:
Pour about half of one jar of pasta sauce on the bottom of the baking pan. Layer 4 sheets of lasagna on top. Add half of the ricotta mixture, browned meat, then pepperoni. Add the remaining sauce from the first jar. Add 1 cup of mozzarella cheese.

Second layer:
Layer 4 sheets of lasagna. Add the remaining ricotta mixture. Top with the remaining browned meat and pepperoni. Add half of the second jar of pasta sauce.

Third layer:
Layer 4 sheets of lasagna. Add the remaining sauce, making sure to cover the lasagna sheets completely. Top with 1 cup of mozzarella cheese.

Bake covered with foil at 375 degrees for about 50-60 minutes. (Make sure to spray the underside of the foil with cooking spray so the cheese won't stick!)

Uncover and continue to bake about 5 minutes longer. Remove from the oven and let sit for about 15 minutes before cutting. So very delicious!

Makes about 12 servings



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