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.
15 lasagna noodles
1- 28 ounce jar spaghetti sauce
8 ounces ricotta
12 ounce mozzarella, shredded
6 ounces pepperoni
1/4 cup grated Parmesan cheese
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.
Total Fat: 8.9g
Total Carbs: 41.3g
Dietary Fiber: 2.5g
Vitamin A: 18.7%
Vitamin C: 3.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Six Ingredients or Less Pasta & Casseroles cookbook.