Lasagna With Pepperoni

9 ingredients
5 steps

Ingredients

  • 1 lb. deli sliced pepperoni
  • 1 1/2 lb. meat ball mixture (made into 1/2-inch meatballs and precooked)
  • 2 lb. Mozzarella cheese, grated
  • 1 gal. tomato sauce
  • no boil lasagna noodles (soaked in hot water until ready)
  • olive oil
  • 2 lb. Ricotta cheese
  • 2 lb. Muenster cheese, grated
  • 1 small can (1/4 c.) Romano cheese (add to tomato sauce)

Directions

  1. 1
    Oil bottoms of two 9 x 14-inch roasting or cake pans.
  2. 2
    Spoon 2/3 cup sauce on bottom of pans.
  3. 3
    Place noodles 3 across in pan. Spread a spoonful of sauce over noodles.
  4. 4
    (Take note of direction that noodles overlap, all noodle levels should go in the same direction or lasagna will not hold its form.) Dot noodles with Ricotta cheese (1-inch dollops, 3 inches apart).
  5. 5
    Between dollops, put a cooked meatball.

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