This Pepperoni Lasagna is a classic Kraft recipe adaptation. On that note, aren’t all recipes adaptations? Am I the only one who struggles to create their “own” recipes? Oh man!
My whole family is a mix of different types of picky eaters, which makes meal-time such a struggle. I don’t do ground meat (it’s a texture thing), my husband doesn’t like many veggies, and then toddlers are… toddlers. Ha! But this recipe was such a hit, I had to share it.
15 oz container of Ricotta cheese
2 cups Mozzarella or Pizza cheese
1/4 cup Parmesan
A handful of pepperoni’s
3 cups marinara pasta sauce
Ready-to-Bake Lasagna noodles
Preheat your oven to 350 degrees
Mix the egg, ricotta, 1 cup mozzarella and the parmesan in a medium bowl
In a separate bowl mix in cut up pepperoni and pasta sauce
Spread sauce in the bottom of your dish and top with lasagna noodles, cheese mixture, sauce mixture, and repeat a few times
Top the lasagna with a layer of noodles, sauce, mozzarella, and more (whole) pepperoni
Lightly cover with foil to avoid sticking, and bake for 60 minutes, uncovering the lasagna for the last 10