Sausage Pepperoni Lasagna Food

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.

LASAGNA WITH SAUCY SAUSAGE, PEPPERS & ONIONS

Steps:

• Cook sausage, onion, peppers, and garlic in a pan over medium heat till it is no longer pink and veggies are tender.
• Drain fat.
• Add sauce to sausage mixture.
• Mix ricotta cheese, 3 cups mozzarella cheese, 1/4 cup grated parmesan cheese, eggs and parsley.
• Spread 1 cup of sauce on bottom of a 13x9x3 pan.
• Top with 4 noodles.
• Spread 1/3 of cheese mixture on noodles follow with 1/3 sausage mixture repeat 2 more times.
• Mix remaining 1 cup mozzarella and Parmesan cheese.
• Sprinkle the cheese mixture on top.
• Place foil on a cookie sheet and place lasagna on foil loosely cover with additional foil and bake for 30-40 minutes at 350 degrees.
• Uncover and bake for 15 more minutes.
• Remove and let set for 15 minutes before slicing.

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.

CARNIVORE'S LASAGNA

Steps:

• Preheat oven to 350°F.
• In a heavy pan, heat the olive oil over medium heat. Add the onion, garlic, half of the ground meat, and the Italian sausage. Brown for 10 minutes.
• Drain the meat mixture, if needed. Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt. Gently stir, cover, and let simmer over low heat for 1 hour.
• While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles. First, beat 1 egg in a large bowl. Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt. Combine well.
• Roll the meat into balls that are about 1 inch in diameter. Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time.
• Put the ricotta cheese in another bowl. Add the other egg, nutmeg, and rest of parsley. Combine well and set aside.
• Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes.
• Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan. First, spread 2 cups of the sauce on the bottom of the pan. Lay 6 noodles down. Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan. Top that with half of the pepperoni.
• Make another layer in the same way, starting with 2 cups of sauce. After that, lay down the rest of the lasagna noodles on top.
• Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna. Top with rest of cheese.
• Cover with foil, and bake at 350F for 25 minutes. Remove the foil, then bake for 25 minutes. Remove, then let cool for at least 15 minutes before serving.

EASY ITALIAN SAUSAGE LASAGNA

Steps:

• In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

PEPPERONI STUDDED LASAGNA

Steps:

• Make sauce first - see below.
• Preheat over to 375 degrees.
• Boil 6 qts water, add pinch of slat and cook pasta to almost done. Remove from water and shock in ice bath.
• In medium sauce pan add pepperoni and saute over medcium heat until crispy. Remove from heat and drain on a paper towel.
• in a 10 X 14 X 3 baking pan or dish, pour 1 cup of tomato sauce in bottom and around side.
• Layer lasagna sheets on the bottom of the pan overlapping by 1/2 inch. Add 1/3 amt. of ricotta, 1/3 amt of mozzarella, 1/3 amt of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce and 1/4 cup of pepperoni. Repeat this 2 more times.
• On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approx 45 minutes. Remove from oven, let sit 15 minutes.
• TOMATO SAUCE - In sauce pan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season to taste with salt & pepper.

PEPPERONI LASAGNA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Add water, tomato sauce, tomato paste, bouillon and seasonings.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 30 minutes.
• In a bowl, combine eggs, cottage cheese and sour cream.
• Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
• Layer with four noodles, the cottage cheese mixture and pepperoni.
• Top with remaining noodles and meat sauce.
• Sprinkle with mozzarella and Parmesan cheeses.
• Cover and bake at 350ºF.
• for 35 minutes.
• Uncover; bake 10 minutes longer or until heated through.
• Let stand 15 minutes before cutting.