| Level: | Easy |
| Total: | 2 hr |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef chuck
- 1 pound sage-flavored sausage, in bulk or removed from casing
- 1 pound sliced pepperoni
- One 16-ounce can diced fire-roasted tomatoes
- One 12-ounce can tomato paste
- 1 tablespoon dried oregano
- Pinch salt
- Pinch freshly ground black pepper
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 16 ounces lasagna noodles
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded
- 1 cup grated Parmesan
Instructions
- In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
- In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
- Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 773 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 46 g |
| Cholesterol | 151 mg |
| Sodium | 1716 mg |
Reviews
WOW, I never cared for Lasagna until this recipe. It’s absolutely amazing. I did not use all of the sauce, nor all the pepperoni, it was just too much.. But like another poster said..who knew pepperoni in lasagna would taste so good..and that sage sausage was a great compliment to the flavor profile while gently cooking in that homemade sauce. Definitely will be making again and again. Really simple and Not fussy ingredients.
Soooo good! I’ve made this a few times and everytime it’s a hit! I do half without the ricotta because my daughter isn’t a fan of it but other than that she loves it. Always asks for it ❤️
Made it for neighborhood bball game watching…it was a hit. I almost made as directed ricotta container was an oz short so I tossed in a bit of cottage cheese I had.
I made it today. My wife loved it as did I. Very easy. I used 3/4 lb. of pepperoni thinking 1 lb. (and I LOVE pepperoni) would have been too much and it would have been IMO. Next time I make it I’ll add a 1/4 tsp hot pepper flakes. This is a keeper.
I am not crazy about pepperoni so I left it out, but increased the amount of ground beef and sausage to 1 1/2 lbs. each. This is a delicious lasagna!!
Made this for Christmas and looked at some of the reviews and followed some of the suggestions. Added chive cream cheese (6 oz.) to the ricotta cheese. Used sandwich pepperoni cut into quarters. Watched the video for a quick look-see of how they put it together – and off I went. Was fabulous. Had my mom and mother-in-law say it was better than theirs! I just stress – don’t overthink it…really simple to make!
Everyone loved this, including my 15 month old grandson! The only change I made was using about 1/2 the pepperoni amount and slicing them in half.
Awesome recipe! I use half the pepperoni and blend 8oz cream cheese along with chives to the ricotta! It’s fantastic! I completely agree…. If it comes out like slop, then it’s the cook’s fault
Yum yum yum yum yummmmm. Even my pickiest eater who typically hates lasagna (her words) loved this and asked for seconds. With the pepperoni, I cut them into 1/4 so it was easier to evenly distribute and used turkey pepperoni so they were less greasy. Think I will add spinach into the cheese mixture along with 2 eggs so that it is a little easier to spread. Will certainly be making this again!
I don’t really like risotto cheese. Any suggestions on a substitute?