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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pepperoni Lasagna Recipe

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This recipe for Pepperoni Lasagna is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ LBS. GROUND BEEF
1 SMALL ONION, CHOPPED
2 ½ C. WATER
1 CAN (8 OZ) TOMATO SAUCE
1 CAN (6 OZ) TOMATO PASTE
1 TSP. BEEF BOUILLON GRANULES
1 T. DRIED PARSLEY FLAKES
2 TSP. ITALIAN SEASONING
1 TSP. SALT
¼ TSP GARLIC SALT
2 EGGS
1 CARTON (12 OZ) SMALL-CURD COTTAGE CHEESE
½ C. SOUR CREAM
8 LASAGNA NOODLES, COOKED AND DRAINED
1 PKG (3 ½ OZ) SLICED PEPPERONI
2 C. (8OZ) SHREDDED MOZZARELLA CHEESE
½ C. GRATED PARMESAN CHEESE
Directions:
Directions:
In a skillet, cook beef and onion over med. 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 min. In a bowl, combine eggs, cottage cheese & sour cream. Spread ½ c. meat sauce into a greased 13x9 baking dish. Layer with four noodles, the cottage cheese mixture and pepperonoi. Top with remaining noodles and meat sauce. Sprinkle with mozzarella & Pamesan cheese. Cover & bake at 350º F for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 15 minutes before cutting.
Number Of Servings:
Number Of Servings:
12

 

 

 

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