Pepperoni Lasagna

Submitted by: Suzanne McMinn on April 5, 2011

You’ve probably heard people claim they have the world’s best lasagna before, but they’re misinformed. This is the world’s best lasagna. I was first introduced to the idea of putting pepperoni in lasagna by my cousin after I moved to West Virginia. He’s a genius. Lasagna is one of our favorite meals. I make it several times a month, and I never make it now without pepperoni! This is a dish that is bound to be a family favorite as well as being perfect for company. Take it to a potluck and you’ll be overwhelmed by raves.

Servings: 12   Prep Time: 20 minutes   Cook Time: 30-45 minutes  


1/2 pound ground beef
1/2 pound ground sausage
6 ounces sliced pepperoni
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
salt to taste
1 7 1/2-ounce can tomato paste
1 pint home-canned tomatoes or 15-ounce canned tomatoes
1 box lasagna pasta
16 ounces ricotta cheese
2 eggs
1/2 cup grated Parmesan
1 tablespoon parsley
8-ounce shredded mozzarella


In a large saucepan, cook ground beef and sausage. Drain. Add onion and garlic; cook for a few more minutes. Combine with basil, oregano, salt, tomato paste and tomatoes, then simmer meat mixture for 15 minutes. In a small bowl, combine ricotta cheese, eggs, 1/4 cup of the Parmesan, and parsley.

Note: I never pre-cook lasagna pasta. They sell that “special” oven-ready lasagna that they say doesn’t need to be boiled. Forget that. Just use regular lasagna pasta. It works. Trust me.

To put lasagna together, place just enough sauce to cover the bottom of a greased 9 x 12 pan then layer half of the uncooked pasta, ricotta cheese mixture, and the meat/tomato mixture. On top of the meat/tomato mixture, layer sliced pepperoni. Place shredded mozarella on top. Repeat layers. At the end, sprinkle remaining 1/4 cup Parmesan on top along with a little more parsley.
Bake uncovered at 375-degrees for 30-45 minutes. (On the longer end if you’re using uncooked pasta.)

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