Pepperoni Studded Lasagna
Dive into a bold, savory twist on a classic with this Pepperoni Studded Lasagna, the ultimate comfort food for cheese and meat lovers alike. Featuring layers of tender lasagna noodles, rich and hearty marinara-infused ground beef, and creamy ricotta blended with Parmesan, this dish brings an irresistible burst of flavor with its pepperoni-studded mozzarella layers. Each bite combines gooey, golden cheese with the smoky spiciness of pepperoni, making it as visually striking as it is delicious. Perfect for family dinners, potlucks, or special gatherings, this lasagna recipe delivers a crowd-pleasing, oven-baked masterpiece in just 90 minutes. Plus, it’s easy to assemble and feeds up to eight, ensuring no one leaves the table hungry. Whether you're a lasagna traditionalist or looking for something new, this pepperoni-filled version is a must-try for pasta night!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 cups pepperoni slices
- 1 pound ground beef
- 4 cups marinara sauce
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a baking sheet to prevent sticking.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces, about 6-7 minutes. Drain any excess grease.
Stir in 3 1/2 cups of marinara sauce, Italian seasoning, salt, and black pepper. Simmer the sauce mixture for 5 minutes and then set aside.
In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan, and a pinch of salt. Mix until smooth and set aside.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce across the bottom to prevent sticking.
Place 4 lasagna noodles over the sauce, slightly overlapping them. Spread one-third of the ricotta mixture on top, followed by one-third of the meat sauce, and sprinkle with 3/4 cup of shredded mozzarella.
Arrange a layer of pepperoni slices evenly over the mozzarella. Repeat this layering process two more times (noodles, ricotta, meat sauce, mozzarella, pepperoni).
For the final layer, top the last of the lasagna noodles with the remaining marinara sauce, the remaining mozzarella, and pepperoni for garnish. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Cover the baking dish with foil, ensuring that the foil does not touch the cheese. Bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
8305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.0 g | 608% | |
| Saturated Fat | 201.4 g | 1007% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1611 mg | 537% | |
| Sodium | 16406 mg | 713% | |
| Total Carbohydrate | 591.2 g | 215% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 44.3 g | ||
| Protein | 441.2 g | 882% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5500 mg | 423% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 4323 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
