Pepperoni Lasagna is what happens when you're craving both pizza and pasta in my house. It's a beautiful compromise that leads to smiling faces and happy bellies. After all, anyone can make a lasagna, but it takes someone special to add pepperoni!
There are two ways you can go with pepperoni lasagna. You can stick just pepperoni as the protein source, or you can add the traditional meat sauce too. No matter which route you choose you're going to be the favorite mom ever. No kids? No problem! Serve up a slice to yourself, your family, or your significant other.
Another thing that depends completely on your tastebuds is whether you use cottage cheese or ricotta. I'm a ricotta fan, but the two are interchangeable at a 1:1 ratio. Enough talking, let's start making!
- 16 oz container of ricotta (can substitute cottage cheese)
- 16 oz mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- 2 large eggs, beaten
- 3 tablespoon fresh basil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 32 oz jar spaghetti sauce (can substitute pizza sauce)
- 8 oz sliced pepperoni
- 12 lasagna noodles (oven ready)
- ⅓ c parmesan cheese
- ⅓ c mozzarella cheese
- ⅓ cup water
Preheat oven to 375°F. Grease a 9x13 baking dish. Set aside.
In a large bowl stir together ricotta (or cottage cheese), 16 oz mozzarella, ¼ cup parmesan, eggs, basil, and spices. Set aside.
Spread a thin layer of spaghetti sauce in the prepared baking dish.
Lay 4 lasagna noodles in a single layer on top of the sauce. Spoon enough sauce over the noodles to cover them.
Spread ½ of the cheese mixture in an even layer over the noodles. Top with an even layer of pepperoni.
Add more sauce and another layer of noodles.
Add the rest of the cheese mixture and another layer of pepperoni. Top with remaining noodles, and sauce. Add a few more pepperonis and cover with foil.
Bake at 375 for 30 minutes. Remove foil and sprinkle with remaining mozzarella and parmesan. Bake 10 more minutes or until the cheese is bubbly.
Can I Make Pepperoni Lasagna In Advance?
You most definitely can make this pepperoni lasagna in advance and freeze it to cook later. It's the perfect freezer meal for a busy night where you've forgotten to take anything else out.
Simply put the lasagna together according to the recipe, but instead of popping it in the oven, pop it in the freezer. When it's time to cook it, you don't need to worry about defrosting it. Just add an extra 25 - 30 minutes to the bake time.