PEPPERONI STUDDED LASAGNE
Source of Recipe
Palua Deen
List of Ingredients
2 pounds lasagna sheets
2 C hand cut 1/8-inch slices pepperoni
4 C tomato sauce, recipe follows
1 pound ricotta
16 ounces shredded mozzarella
2 pounds bulk Italian sausage, cooked
� cup grated Parmesan
Tomato Sauce:
3 ounces extra-virgin olive oil
1 yellow onion, minced
5 medium-sized garlic cloves, crushed
6 cups skinned and diced Roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
Salt
Freshly ground black pepper
In a medium saucepan, heat olive oil.
Add onion and cook over medium to low heat until transparent.
Add garlic and cook until almost brown. Then add tomatoes and cook for � hour over low to medium heat.
Add the basil and oregano and continue to cook for another � hour.
Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.
Recipe
Preheat oven to 375 degrees F.
Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
In medium saucepan add pepperoni and saut� over medium heat until crispy. Remove from heat and drain on a paper towel.
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 � -inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add � cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
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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