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Blazy’s pepperoni-studded lasagna

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Ingredients

Lasagna
  • 2 c pepperoni, hand cut 1/8”
  • 2 pound lasagna
  • 1 pound ricotta
  • 1 pound mozzarella, shredded, 6oz for topping
  • 2 pound italian sausage, bulk, cooked
  • 4 pound c tomato sauce, (recipe to follow)
  • 3/4 pound c parmesan cheese
  • Tomato sauce
  • 2 c pepperoni, hand cut 1/8”
  • 2 pound lasagna
  • 1 pound ricotta
  • 1 pound mozzarella, shredded, 6oz for topping
  • 2 pound italian sausage, bulk, cooked
  • 4 pound c tomato sauce, (recipe to follow)
  • 3/4 pound c parmesan cheese
  • 4 ea garlic cloves (medium size, crushed)
  • 1 ea yellow onion (minced)
  • 6 c roma tomatoes (skinned, and diced)
  • 2 t fresh basil (julienne)
  • 1 t fresh oregano (diced)
  • 3 ounce evoo
  • Preparation

    Baking Directions:

    For tomato sauce: In medium sauce pan, heat olive oil, add onions and cook over medium to low heat until onions are transparent.

    Add garlic and cook until almost brown and then add tomatoes.

    Sauté for 1/2 hour over low to medium heat, then add basil and oregano and continue to sauté for 30 minutes longer.

    In food mill or food processor, puree, and salt and pepper to taste.

    For lasagna: Preheat oven to 375 degrees.

    Boil 6 quarts of water, add pinch of salt, and cook pasta to ¾ done.

    Remove from water and shock in ice bath.

    In medium sauce pan add pepperoni and cook over medium heat until crispy.

    Remove from heat and drain on paper towel.

    In 10x14x3-inch baking pan or dish, pour one cup of tomato sauce in bottom and around sides.

    Layer noodles in bottom over lapping by ½”.

    Add 1/3 amount of mozzarella, ricotta and sausage, then ½ cup tomato sauce, and ¼ cup of pepperoniRepeat this 3 times.

    On top pour 1 cup tomato sauce, 6 ounces of mozzarella, pepperoni, and dust with Parmesan cheese.

    Place in oven and cook for approximately 45 minutes.

    Remove from oven and let sit for 15 minutes, then cut and serve.