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lasagna sheets pepperoni tomato sauce Ricotta Mozzarella sausage Parmesan extra-virgin olive oil yellow onion garlic roma tomatoes thin oregano salt fresh ground black pepper
Viewed: 46 - Published at: 7 years agoIngredients
- 2 lbs lasagna sheets
- 2 cups 1/8" pepperoni slices
- 4 cups tomato sauce
- 1 lb ricotta
- 16oz shredded mozzarella
- 2 lbs bulk cooked italian sausage
- 3/4 cup parmesan
- for homemade sauce:
- 3oz extra-virgin olive oil
- 1 minced yellow onion
- 5 med garlic cloves, crushed
- 6 cups skinned and diced roma tomatoes
- 2 Tbs thin sliced fresh basil leaves
- 1 Tbs minced fresh oregano leaves
- salt
- fresh ground black pepper
Method
- for homemade sauce:
- in med saucepan, heat olive oil
- add onion and cook over med to low heat until transparent
- add garlic and cook until almost brown
- add tomoatoes and cook for 1/2 hour over low to med heat
- add basil and oregano and cook for 30 min
- season to taste with salt/pepper
- cool and store in refrigerator until ready to use
- preheat oven 30 375
- boil 6qt of water, pinch of salt, cook pasta to al dente
- remove and shock in ice bath
- in med saucepan add pepperoni and saute over med heat until crispy, remove and drain on paper towel
- in 10x14x3" baking pan or dish pout 1 cup tomato sauce in bottom and around sides
- layer lasagna on the bottom of pan, overlap 1/2", add 1/3 amt of ricotta, 1/3 amt of mozzarella, and 1/3 amt of sausage
- sprinkle generously with parmesan
- add 1/2 cup tomato sauce and 1/4 cup of pepperoni
- repeat 2 more times
- on top sheet top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with parmesan
- bake for approx 45 min, remove, let sit for 15 min
- cut and serve immediately
