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SUBMITTED BY: Rosetta Sperring

Spicy Italian Lasagna

2 jars Classico Spaghetti Sauce with Black Olives

1 can whole peeled tomatoes

1 can Italian tomato sauce

2 small cans tomato paste

1 pound ground beef

2 hot Italian Sausages (take off the casing and sauté’ with beef)

2 pounds grated mozzarella

1 stick Hormel pepperoni

8 ounces Ricotta cheese

1 pound provolone cheese-grated

1 large carton of mushrooms-sliced

1 or 2 jalapenos-sliced

1 bundle of scallions-sliced

2 – 3 cloves garlic-minced

2 bay leaves

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon red pepper

1 tablespoon sugar

1 teaspoon paprika

 

 

1. Brown beef and sausage-drain-then put all sauces and tomatoes in with meat and simmer.

 

2. In a separate pan, sauté’ mushrooms, onions, garlic, bell pepper and hot peppers in olive oil until almost soft-add to sauce and meat mixture.

 

3. Add Italian spices to sauce: bay leaves, oregano, black pepper, red pepper, sugar and paprika…simmer on low to gather in all those spices for 20 – 30 minutes.

 

 

** Layer in baking dish**

1.In baking dish spread a small amount of sauce-just enough to coat bottom of baking dish and to hold the lasagna noodles in place and to keep noodles from sticking.

2.On top of sauce place a layer of lasagna noodles to cover sauce (uncooked noodles).

3.Spread meat sauce over lasagna noodles.

4.Next add cheeses on top of meat sauce.

5.Place pepperoni slices over top meat sauce, then start layers again.

You should get 2 layers of noodles. When you put the last layer of noodles on top, pour the rest of your sauce on top and lost of cheese and pepperoni on top.

 

Bake covered at 375 for 45 minutes, then uncover and broil top until well browned.

 

**Recipe was given to me by my Italian friend “Celeste’.

 

 

 

 

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