Easy Pepperoni Pizza Lasagna Food

PIZZA LASAGNA RECIPE BY TASTY

Steps:

• Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
• In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
• Preheat oven to 375ºF (190ºC).
• In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
• Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
• Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
• Enjoy!

BLAZY'S PEPPERONI STUDDED LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
• In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
• In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
• On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
• In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

PEPPERONI PIZZA LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 375˚. Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook according to the package directions until al dente. Drain and lay them flat on a foil-lined baking sheet; set aside.
• Combine the egg, ricotta, Italian seasoning, garlic powder, lemon zest, onion powder, red pepper flakes, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir well. Stir in 1 cup provolone, then stir in three-quarters of the pepperoni (quarter the pieces if they're large).
• Assemble the lasagna: Spoon 1/2 cup marinara sauce into the bottom of a 9 1/2-inch deep-dish pie plate. Spread 1/3 cup of the ricotta filling on each noodle and roll it up. Arrange 9 of the rolls seam-side down in a circle in the pie plate; nestle the last roll in the center. Spoon the remaining 1 cup marinara sauce on top, sprinkle with the remaining 1 cup provolone and top with the remaining pepperoni.
• Bake until the cheese is melted, bubbling and browned in some spots, about 30 minutes. Let stand 10 minutes before serving.

PEPPERONI PIZZA LASAGNA ROLLS

Steps:

• In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
• Add the garlic and onion and saute until tender, about 5 minutes.
• Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
• Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
• Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
• Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
• To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
• Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
• Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.

EASY LASAGNA WITH PEPPERONI

Steps:

• Preheat the oven to 350° F.
• Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
• Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
• Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
• Stir together the ricotta, parsley, and tarragon in a small bowl.
• To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
• Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
• Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
• Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
• Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
• To serve, cut the lasagna into 6 pieces and serve.