Sunday, April 9, 2017

Pepperoni Lasanga

 We were at the grocery store this afternoon and I saw a large display of mozzarella, lasagna sheets, ricotta cheese in the dairy case on an end cap.  At first I thought it might be the Italian foods festival , but then I realized that Easter is a week away and Lasagna is a staple dish in many houses for Easter dinner.  So why not share my recent Lasagna creation we made a couple of weeks ago.  This one feature pepperoni that is either fried or baked to a crisp.  Adds a unique flavor, plus you can't help sampling the pepperoni after you have heated it up!  This makes a ton of Lasagna, so plan on a few meals for the upcoming week.


Ingredients




Ready for the oven
Salt
1 pound lasagna sheets
8 ounces sliced pepperoni (about 2 cups)
4 cups Tomato Sauce
1 pound ricotta
1 pound shredded mozzarella
2 pounds bulk Italian sausage, cooked
3/4 cup grated Parmesan

 

Directions

Preheat the oven to 375 degrees F.        
 
Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. 
           
In a medium saucepan, add the pepperoni and sauté over medium heat until crispy, about 10 minutes ( or you can place the pepperoni in a single layer on a backing sheet covered with parchment paper and bake about 5 minutes to crisp up.Remove from the heat and drain on a paper towel. 
            
In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times. 
           
On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.