 | | Directions |
- Preheat oven to 375° F.
- Cook pasta noodles according to package directions.
- Remove noodles from water when finished cooking and lay them out on paper towels.
- In a skillet sauté the pepperoni over medium heat until crispy, approximately 3-4 minutes.
- Remove and drain on a paper towel.
- Wipe out the skillet and add the hamburger and sausage with 1/2 cup of the onion.
- Cook until the meat is no longer pink and the onions are tender.
- Drain on a paper towel.
- For the tomato sauce, heat the olive oil in a saucepan.
- Add the onion and cook over medium heat until translucent.
- Add the garlic and cook 2 more minutes.
- Then add the tomatoes and cook over low heat 1/2 hour.
- Add basil and oregano and continue to cook for another 1/2 hour.
- Season with salt and pepper.
- Cool and store in the refrigerator until ready to use.
- In a baking pan, pour one cup of the tomato sauce in the bottom and spread it out to cover.
- Then layer 3-4 noodles on the sauce, overlapping slightly.
- Top with 1/3 cup of ricotta, 1/3 cup mozzarella cheese, 1/3 of the sausage and hamburger, then sprinkle with parmesan cheese.
- Top with 1/2 cup of tomato sauce and 1/4 cup of the pepperoni.
- Repeat layers 2 more times.
- On the very top layer, finish with a layer of the remaining ricotta cheese, tomato sauce, mozzarella and pepperoni.
- Sprinkle all over with parmesan cheese.
- Bake 40-45 minutes or until the top is bubbly and lightly browned.
- Remove from the oven and let it sit for 15 minutes before serving.
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Prep Time: 1.5 hours
Cook Time: 45 minutes
Container: 9 x 13 x 2 baking pan, large skillet, stock pot
Servings: 12
|  | | Ingredients | | - | | 2 pounds lasagna noodles |
| - | | 8 ounces pepperoni - sliced |
| - | | 15 ounces ricotta cheese |
| - | | 2 cups mozzarella cheese - shredded |
| - | | 1 cup parmesan cheese - grated |
| - | | 1 pound Italian sausage |
| - | | 1 pound ground beef |
| - | | 1/2 cup onion - diced |
| - | | Tomato Sauce: |
| - | | 3 tablespoons olive oil |
| - | | 1 yellow onion - diced |
| - | | 5 cloves garlic - crushed |
| - | | 6 cups Roma tomatoes - skinned and diced |
| - | | 2 tablespoons basil leaves - chopped |
| - | | 1 tablespoon oregano - chopped |
| - | | salt and pepper to taste |
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