Salt & Pepper Preview Lasagna Recipes

Brian’s Pepperoni Lasagna

Serves 8 to 10

  • Lasagna noodles (oven-ready, no-boil brand)
  • 3 cups cottage cheese
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 eggs, beaten
  • 1 jar Romano cheese
  • 2 Tbsps. parsley flakes
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 package (6 to 8 oz.) pepperoni slices
  • ½ stick of pepperoni, bite-sized chunks
  • 2 cans tomato sauce (15 oz. cans)
  • 2 small cans tomato paste (6 oz. cans)
  • ½ tomato sauce can of water
  • 1 Tbsp. basil
  • 1 Tbsp. oregano
  • 1 Tbsp. garlic powder
  • 1 tsp. sugar
  • 2 cups mozzarella cheese, shredded

Directions I

  1. Preheat oven to 375° F.
  2. In medium bowl, mix together cottage cheese, 1 tsp. salt, eggs, Romano cheese, ¼ tsp. pepper, parsley; set aside.
  3. In medium bowl, mix tomato sauce, paste, water, basil, oregano, garlic powder, sugar, Salt & Pepper to taste; set aside.
  4. Brown beef in large skillet over medium-high heat; add onions; cook for a few minutes; set aside.
  5. In large bowl, combine beef onion mixture, pepperoni, tomato mixture; set aside.

Directions II: Layer ingredients in 9” x 13” pan.

  1. 1st layer—lasagna noodles
  2. 2nd layer—cottage cheese mixture
  3. 3rd layer—ground beef mixture
  4. 4th layer—mozzarella cheese
  5. Repeat directions 1 thru 4 until pan is full or you run out of ingredients.

Directions III

  1. Bake for 20 minutes; sprinkle mozzarella cheese on top; bake another 10 minutes or until cheese melts and lasagna is cooked through.
  2. Serve with tossed salad and loaf of bread.

Note: You can prep lasagna a day or two ahead and refrigerate until you are ready to bake it.

Chef Tee’s Lasagna

Serves 6 to 8

  • 9 lasagna noodles
  • ½ lb. ground beef, crumbled
  • ¼ lb. chorizo sausage, crumbled (buy sausage links, then remove meat from casing)
  • ¼ cup white onion, diced
  • 15 oz. ricotta, whole milk cheese (can substitute mascarpone cheese)
  • 3 eggs
  • 1 cup Parmesan cheese, grated
  • 2 lbs. mozzarella cheese, shredded ( ½ cup for recipe, rest for topping)
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. oregano, chopped
  • 1 Tbsp. basil, chopped
  • 16 oz. favorite tomato sauce plus extra for topping

Directions I

  1. Preheat oven to 350° F.
  2. Cook noodles according to box directions, drain, cool, coat w/oil so don’t stick; set aside.
  3. Add beef, sausage, onion in medium sauce pan; cook until meat is brown, onions are soft; set mixture aside.
  4. In medium bowl, add ricotta, eggs, Parmesan, ½ cup mozzarella, oregano, basil, parsley, meat mixture.
  5. Mix ingredients; set aside.

Directions II: Lasagna assembly

  1. Pour 1/3 of meat, cheese mixture in bottom of 9 ½” x 9 ½” pan.
  2. Arrange three noodles, side-by-side, on top of cheese mixture, allowing noodles to run up two sides of pan.
  3. Spread ½ meat, cheese mixture evenly over noodles.
  4. Add 1/3 tomato sauce on top of cheese mixture
  5. Arrange three more noodles, side-by-side, in pan perpendicular to first three , allowing noodles to run up sides of pan.
  6. Spread remaining meat, cheese mixture on top of noodles.
  7. Fold noodles that run up sides toward center to encase cheese mixture.
  8. Trim two inches from edge of three remaining lasagna noodles at perpendicular angle; discard edges.
  9. Lay noodles on top of lasagna; tuck noodles down sides of pan.
  10. Cover w/remaining 1/3 tomato sauce; tint lasagna w/foil cover.
  11. Bake for about one hour; remove from oven; sprinkle remaining mozzarella cheese on top; bake uncovered until cheese melts, golden brown (about 15 minutes).
  12. Cool about 30 minutes; serve w/extra tomato sauce.