Pepperoni Lasagne

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    Pepperoni Lasagne

    Pepperoni Lasagne

    (155)
    1hour40min


    146 people made this

    This is an unusual lasagne recipe that uses pepperoni in with the mince to create a unique flavour. It also uses ricotta and grated cheese instead of a béchamel sauce.

    Ingredients
    Serves: 6 

    • 225g lasagne sheets
    • 1/2kg lean beef mince
    • 1 jar spaghetti sauce
    • 1kg ricotta cheese
    • 1/2 cup grated Romano cheese
    • 1 egg
    • 1/4 cup dried basil
    • 1 clove garlic, crushed
    • 225g sliced pepperoni sausage
    • 225g mozzarella cheese, grated

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:10min resting  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In large frypan over medium-high heat cook the mince until brown then drain. In small saucepan heat spaghetti sauce.
    4. In a medium bowl stir together ricotta, grated cheese, egg, basil and garlic.
    5. Coat the bottom of a baking dish with a thin layer of spaghetti sauce. Place 3 or 4 lasagne sheets with the edges overlapping over sauce. Spread half of ricotta mixture over pasta. Cover ricotta with half of the mince, half of pepperoni slices and 1/4 of mozzarella cheese.
    6. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again then pour the remaining sauce over all being sure to cover the edges. Top with remaining mozzarella.
    7. Cover the baking dish with foil then pierce foil 3 or 4 times with fork to ventilate. Bake for 45 minutes then remove foil and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (155)

    Reviews in English (155)

    by
    189

    Good lasagna Sabra! The pepperoni added a nice spice. I also chopped up fresh parsley and roasted red peppers to add to the ricotta along with mozarella. By the way, just a hint; no need to boil your noodles. Just soak them in a roasting pan filled with warm water for about thirty minutes. The noodles won't tear like they do when either trying to fish them out of the pot or draining them in a colander. This method leaves them just the right consistancy to start building your lasagna. Thanks so much!  -  16 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    134

    This lasagna tasted GREAT! The reason for the three star rating was the ingredient amount and yield amount. In a 9x13 pan, you have about 12 servings, not 6. I used a full 28oz jar of sauce, and it wasn't enough. Make sure you get more than the recipe calls for and that it's not chunky, but smooth. I also used about double the amount of cheese that they called for. This was based on the given directions. With less layers, the stated ingredient amounts might work.  -  27 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    108

    Outstanding...A couple of things though.Definitly use twice the stated amounts of sauce.I also used half saugese and half ground beef and let it simmer and cook with the sauce for an hour.Lastly I usec 3 lbs of ricota instead of 2 and also used no boil noodles....It came out unbelievable....OUTSTANDING  -  06 Mar 2007  (Review from Allrecipes USA and Canada)

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