PEPPERONI LASAGNA

RECIPE POSTED BY Brittney West

Pepperoni Lasagna 

Made this the other night and everyone loved it! I was told it was one of the best things they’d ever eaten. Definitely gonna be a staple in this house… Thought I’d share! (:

Ingredients

• 1-1/2 lbs ground beef
• 1 small onion
• 2-1/2 cups water
• 1 can (8 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 teaspoon beef bullion granules
• 1 tablespoon dried parsley flakes
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon garlic salt
• 2 eggs
• 1-1/2 cups (12 oz) 4% small curd cottage cheese
• 1/2 cup sour cream
• 8 lasagna noodles, cooked and drained
• 1 package (3-1/2 oz) sliced pepperoni
• 2 cups (8 oz) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

In large 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 small bowl, combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13 x 9 in. 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 350 for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 15 minute before cutting.

for the sauce I used Bertolli olive oil and garlic tomato sauce, I also used an Italian cheese blend as well as the mozzarella for the top and mixed in some mozzarella with the cheese mixture as well. Also added an extra layer of pepperoni. (;