READY IN 1½ hrs

Yummy Lasagna

Read Reviews (103)

"Yummy and quick lasagna with pepperoni! Use the smoothest spaghetti sauce for best results." — Savery

Directions

Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce.
In a medium bowl, stir together ricotta, Romano, egg, basil and garlic.
Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella.
Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 16, 2005

Good lasagna Sabra! The pepperoni added a nice spice. I also chopped up fresh parsley and roasted red peppers to add to the ricotta along with mozarella. By the way, just a hint; no need to boil your noodles. Just soak them in a roasting pan filled with warm water for about thirty minutes. The noodles won't tear like they do when either trying to fish them out of the pot or draining them in a colander. This method leaves them just the right consistancy to start building your lasagna. Thanks so much!

—LINDA MCLEAN

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Most Helpful Critical Review

Dec 27, 2005

This lasagna tasted GREAT! The reason for the three star rating was the ingredient amount and yield amount. In a 9x13 pan, you have about 12 servings, not 6. I used a full 28oz jar of sauce, and it wasn't enough. Make sure you get more than the recipe calls for and that it's not chunky, but smooth. I also used about double the amount of cheese that they called for. This was based on the given directions. With less layers, the stated ingredient amounts might work.

—jessicawilson

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132 Ratings

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Mar 06, 2007

Outstanding...A couple of things though.Definitly use twice the stated amounts of sauce.I also used half saugese and half ground beef and let it simmer and cook with the sauce for an hour.Lastly I usec 3 lbs of ricota instead of 2 and also used no boil noodles....It came out unbelievable....OUTSTANDING

—Chris D.

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Dec 13, 2009

Absolutely wonderful! The best lasagna recipe I have ever come across. People are BEGGING me to make this again! I would recommend making it a day ahead and refrigerating for a day. I also do half ricotta cheese and half cottage cheese. Also adding 1 pound of Italian sausage seals the deal on this recipe! The spices set it and the taste is even more fantastic!

—MrsMasonIsCookin

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Nov 08, 2006

I made it for the first time today and the entire family loved it! I made a few changes which worked well for us. I first ground the beef,then once drained add all seasonings to the beef and let it cook well. Added the sause and set it on a low simmer for an hour so that the meat sauce had real flavour to it.I used two jars of sauce and tons of garlic and cajun seasonings to give it kick.

—shilpa

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Jan 02, 2007

I've never made lasagna before, so I came to trusty allrecipes for help. I used mild ground sausage rather than pepperoni and combined it with the ground beef. Also, I used regular Ragu Flavored with Meat, added red wine, and let it simmer for about an hour before preparing the lasagna. My family loved it! I made Garlic Bread Fantastique (from this site) to go with it, and it was a spectacular meal. I think it's the best lasagna I've ever had!

—RENAISSANCEWOMAN

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Sep 17, 2005

Gotta love it!! I used Barilla no boil noddles and italian sausage in place of ground beef. Very hearty and tons of flavor! The pepperoni and sausage together give it a nice zing.

—JENMC1

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Mar 03, 2010

Really great recipe! I had never made lasagna before so I was a little intimidated but it came out great. I added a little more garlic and it wasn't overpowering. I did use 2 jars of sauce as suggested by other reviewers and it was perfect. This turned out fantastic. It was a bit of a mess b/c it ended up slighlty deeper than my pan but a cookie sheet lined with foil in the rack underneath saved my oven. Overall all the dirty pots and pans were worth the effort as it makes a ton of food and we had plenty of leftovers. Thanks for sharing this!

—Carrie

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Nutrition

Calories
921 kcal
46%

Carbohydrates
50.4 g
16%

Cholesterol
282 mg
94%

Fat
52.2 g
80%

Fiber
4.7 g
19%

Protein
61.1 g
122%

Sodium
1566 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Yummy Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 921
Calories from Fat: 469

% Daily Value *
Total Fat 52.2g 80 %
Saturated Fat 23.7g 119 %
Cholesterol 282mg 94 %
Sodium 1566mg 63 %
Potassium 970mg 27 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 4.7g 19 %
Protein 61.1g 122 %
** Sugars 9.9g
Vitamin A 33 %
Vitamin C 7 %
Calcium 116 %
Iron 60 %
** Thiamin 25 %
Niacin 160 %
Vitamin B6 41 %
Magnesium 37 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.