Pepperoni Studded Lasagna

(Courtesy of Guy Fieri)

Ingredients:
Salt
1 lb. lasagna sheets
8 oz. sliced pepperoni
4 c. tomato sauce (homemade or your choice)
1 lb. ricotta
1 lb. shredded mozzarella
2 lb. bulk Italian sausage, cooked
3/4 c. grated Parmesan

Directions:
Preheat the oven to 375 degrees.

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 10x14 baking pan or dish, pour 1 c. of the tomato sauce in the bottom and around the sides.  Layer the lasagna sheets on the bottom of the pan, overlapping by 1/2 inch.  Add 1/3 of the ricotta and 1/4 of the mozzarella, sausage, pepperoni and Parmesan.  Spoon 1 c. 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 15-20 minutes to the cook time, or until it is bubbly.  Cover loosely with foil if it is browning too quickly.  Remove from the oven; let sit for 15 minutes.  Cut and serve immediately with more sauce, if desired.

Pin It