Lasagna made with pepperoni, yummy yum yum! What a great idea to add pepperoni to lasagna, only wish I had thought of that!
I am great at following recipes, but not so great at creating recipes. Many years ago when I first started cooking I thought you had to follow a recipe exactly. Over the years I have learned that a recipe is a guide that can easily be changed to suits your needs and tastes. Maybe some day in the future I will get better at creating recipes, but for now I am happy to to find recipes and tweak them to suit my family.
Pepperoni Lasagna
Ingredients:
- 15 lasagna noodles
- 28 ounce jar spaghetti sauce
- 8 ounces ricotta
- 12 ounce mozzarella, shredded
- 6 ounces pepperoni
- 1/4 cup grated Parmesan cheese
Directions:
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray.
- Cook noodles according to package directions. Drain and rinse to cool down.
- Lay 5 noodles down in prepared pan, cutting to fit as needed to cover entire bottom of pan.
- Layer 1/3 of the spaghetti sauce on top of noodles, then 1/3 of the ricotta cheese, 1/3 of the mozzarella cheese and 1/3 of the pepperoni.
- Repeat layer 2 more times making 3 layers.
- Sprinkle with Parmesan cheese.
- Bake for 30 minutes.
Serves: 8
Calories: 400
Total Fat: 8.9g
Saturated: 3.5g
Polyunsaturated: 0.6g
Monounsaturated: 2g
Trans: 0g
Cholesterol: 27.6mg
Sodium: 480.5mg
Potassium: 296mg
Total Carbs: 41.3g
Dietary Fiber: 2.5g
Sugars: 4.4g
Protein: 33.6g
Vitamin A: 18.7%
Vitamin C: 3.2%
Calcium: 51.1%
Iron: 12.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casseroles cookbook.
