Results 1 to 2 of 2

Thread: Blazy's Pepperoni Studded Lasagna

  1. #1
    StlersGuy's Avatar
    Join Date
    Aug 2007
    Westerville, OH now but from Mount Lebanon, PA
    My Mood

    My Social Networks

    Follow StlersGuy On Twitter Add StlersGuy on Facebook Add StlersGuy on Google+ Visit StlersGuy's Youtube Channel

    Blazy's Pepperoni Studded Lasagna

    •2 pounds lasagna sheets
    •2 cups hand cut 1/8-inch slices pepperoni
    •4 cups tomato sauce, recipe follows
    •1 pound ricotta
    •16 ounces shredded mozzarella
    •1 pound bulk Italian sausage, cooked
    •1 pound ground round, cooked
    •3/4 cup grated Parmesan
    Preheat oven to 375 degrees F.

    Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.

    In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.

    In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage/ground round, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.

    On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

    Tomato Sauce:
    •3 ounces extra-virgin olive oil
    •1 yellow onion, minced
    •5 medium-sized garlic cloves, crushed
    •6 cups skinned and diced Roma tomatoes
    •2 tablespoons thinly sliced fresh basil leaves
    •1 tablespoon minced fresh oregano leaves
    •Freshly ground black pepper
    In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

    Last edited by StlersGuy; 05-09-2010 at 12:19 PM.

  2. #2
    Banned Snake Champion
    Join Date
    Jan 2007
    painesville, ohio
    My Mood
    didnt know you were so much into cooking...will try this for sure

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Similar Threads

  1. Pepperoni Mac-n-Cheese,Lasagna Style
    By SteelerBee43 in forum Main Dishes
    Replies: 4
    Last Post: 09-21-2007, 05:42 AM
  2. Blazy's Pepperoni Studded Lasagna
    By StlersGuy in forum Main Dishes
    Replies: 3
    Last Post: 09-14-2007, 06:05 AM
  3. Pepperoni pizza dip
    By BlacknGold Bleeder in forum Sides & Tailgate Food
    Replies: 2
    Last Post: 02-11-2007, 12:21 PM
  4. Pepperoni Cheese Bread
    By MRS Steelerfan in forum Sides & Tailgate Food
    Replies: 1
    Last Post: 01-06-2007, 11:10 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts