Monday, August 16, 2010

Pepperoni Lasagna Casserole

This is my variation of Guy Fieri's Blazy's Pepperoni Studded Lasagna.  Serve this with your favorite red wine and dinner salad. I purchased every ingredient from Trader Joe's.


  • 2 pounds lasagna sheets - No-Bake
  • 2 cups hand cut 1/8-inch slices pepperoni
  • 4 cups Trader Joe's Organic Marinara Sauce
  • 1 pound ricotta
  • 2 cloves of garlic, crushed
  • 1 teaspoon of oregano
  • 16 ounces shredded mozzarella
  • 2 pounds bulk Spicy Italian Chicken Sausage 
  • 3/4 cup grated Parmesan


Preheat oven to 375 degrees F.
In medium saucepan add pepperoni and sausage and saute over medium heat until crispy. Remove from heat and drain on a paper towel.  In a bowl, Mix the ricotta with the oregano and garlic.
In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta mixture, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 1 more times and top with layer of noodles.  Cover with sauce and remaining cheese.
On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.


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Thanks for sharing!