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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My kids are not overly fond of ground beef and this recipe is a creative way to make lasagna without it. I will usually make 2 lasagne at one time and freeze the other one for a quick meal at a later date. Ingredients:
15 cooked lasagna noodles |
1 onion, chopped |
3/4 cup mushroom, chopped |
1 green pepper, chopped |
300 g pepperoni (or more if desired) |
1 (700 g) jar of your favorite pasta sauce |
oregano, to taste |
basil, to taste |
garlic, to taste |
3 cups shredded mozzarella cheese |
Directions:
1. In a large skillet, saute vegetables.
2. Cook until soft, stirring often.
3. Stir in sauce (leave a small amount separate to place in the bottom of the pan) and spices, and finely chopped or grated pepperoni.
4. Spread a thin layer of sauce on the bottom of a 13 x 9 inch pan.
5. Top with 5 overlapping noodles, then 1/3 of the sauce mixture and 1/3 of the cheese.
6. Repeat layers twice.
7. Bake at 375°F for 30 minutes.
8. Let stand 10 minutes before serving.
9. *You can also add additional pizza toppings if you wish such as bacon, cheddar cheese, ham, tomatoes, etc*.
10. To freeze: wrap well, label and freeze. To serve: defrost overnight and bake as directed.
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