Pepperoni Lasagna

Name: Pepperoni Lasagna
Ingredients: 1 1/2 lbs ground beef; 1 small onion, chopped; 2 1/2 cups water; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 teaspoon beef bouillon granules; 1 tablespoon dried parsley flakes; 2 teaspoons italian seasoning; 1 teaspoon salt; 1/4 teaspoon garlic salt; 2 eggs; 1 (12 ounce) carton small curd cottage cheese; 1/2 cup sour cream; 8 lasagna noodles, cooked and drained; 1 (3 1/2 ounce) package sliced pepperoni; 2 cups shredded mozzarella cheese (8 oz.); 1/2 cup grated parmesan cheese

17 ingredients

13 steps

Ingredients

1 1/2 lbs ground beef
1 small onion, chopped
2 1/2 cups water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1 (12 ounce) carton small curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 (3 1/2 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup grated parmesan cheese

Directions

1

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2

Add water, tomato sauce, tomato paste, bouillon and seasonings.
3

Bring to a boil.
4

Reduce heat; simmer, uncovered, for 30 minutes.
5

In a bowl, combine eggs, cottage cheese and sour cream.
6

Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
7

Layer with four noodles, the cottage cheese mixture and pepperoni.
8

Top with remaining noodles and meat sauce.
9

Sprinkle with mozzarella and Parmesan cheeses.
10

Cover and bake at 350°F.
11

for 35 minutes.
12

Uncover; bake 10 minutes longer or until heated through.
13

Let stand 15 minutes before cutting.