Shelly's Recipe

PEPPERONI SAUSAGE LASAGNA

Category: Pasta - Baked

2 lbs lasagna noodles, cooked according to package directions and drained
8 oz pepperoni - sliced
1 (15 oz) container ricotta cheese
2 cups mozzarella cheese - shredded
1 cup Parmesan cheese - grated
1 lb Italian sausage
1 lb ground beef
1/2 cup onion - diced

Tomato Sauce:
3 tbsp olive oil
1 yellow onion - diced
5 cloves garlic - crushed
6 cups Roma tomatoes - skinned and diced
2 tbsp basil leaves - chopped
1 tbsp oregano - chopped
Salt and pepper to taste

Preheat oven to 375.
In a skillet saute the pepperoni over medium heat until crispy, approximately 3-4 minutes. Remove and drain on a paper towel. Wipe out the skillet and add the hamburger and sausage with 1/2 cup of the onion. Cook until the meat is no longer pink and the onions are tender. Drain.

For the tomato sauce, heat the olive oil in a saucepan. Add the onion and cook over medium heat until translucent. Add the garlic and cook 2 more minutes. Then add the tomatoes and cook over low heat 1/2 hour. Add basil and oregano and continue to cook for another 1/2 hour. Season with salt and pepper. Cool and store in the refrigerator until ready to use.

In a baking pan, pour one cup of the tomato sauce in the bottom and spread it out to cover. Then layer 3-4 noodles on the sauce, overlapping slightly. Top with 1/3 cup of ricotta, 1/3 cup mozzarella cheese, 1/3 of the sausage and hamburger, then sprinkle with Parmesan cheese. Top with 1/2 cup of tomato sauce and 1/4 cup of the pepperoni.

Repeat layers 2 more times. On the very top layer, finish with a layer of the remaining ricotta cheese, tomato sauce, mozzarella and pepperoni. Sprinkle all over with Parmesan cheese. Bake 40-45 minutes or until the top is bubbly and lightly browned. Remove from the oven and let it sit for 15 minutes before serving.