Back to business, with a side of lasagna
I've been slack about posting the last few days, as I've been on my deathbed. (At least, my minor cold made me feel like that at times.) So, for those readers who have sent me e-mail: I'm finally going to get to it in the next couple of days.
Beth sent me a lasagna recipe, probably in response to my recent post about a disappointing experience I had. (I have to say, the turkey pepperoni substitute she mentions intrigues me.) She had this to say:
"This recipe has never failed me and I've made it since I was in my teens. My hubby and in-laws won't eat anyone's but mine anymore. I use jarred sauce because in the baked recipe, it actually tastes "fresher" than homemade. Enjoy!!!"
Beth's Pepperoni Lasagna
Serving Size: 12
1 pound lasagna noodles
1 pound ricotta cheese, part skim milk
1 whole egg
1 tablespoon parsley
24 ounces mozzarella cheese -- shredded
1 package pepperoni slices
30 ounces pasta sauce
1/4 teaspoon ground black pepper
Cook noodles according to package directions, if you have the kind that have to be cooked.
While noodles are cooking, combine egg (you may need 2) with ricotta cheese, parsley and pepper.
Open pepperoni package and mozzarella cheese packages. Drain noodles and rinse with cold water. Spread them out in the colander so they don't stick together. Get out a 13x9x2 pan, spray with cooking spray.
Spread 1/4 cup (approx) of pasta sauce in bottom of pan. Place a layer of noodles lengthwise in the pan. Dot noodles with ricotta cheese mixture (like you were making cookies) and spread out a little. Dot cheese mixture with pepperoni slices. Spread another 1/4 to 1/3 cup of pasta sauce over the top and sprinkle with shredded cheese.
Continue with layers switching between across the pan and lengthwise. Reserving 3 whole noodles, about 1/2 jar sauce and 8oz shredded cheese for the top. Bake at 350 until golden and bubbly.
Per Serving (excluding unknown items): 382 Calories; 18g Fat (43.2% calories from fat); 22g Protein; 32g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 Fat.
Serving Ideas: Add garlic bread and salad, you've got a great meal. I've used egg substitute and turkey pepperoni with much success.
Comments (3)
To report abuse of the comment feature on this site, please use the feedback form at the bottom of any page.
Looks yummy, by the way. Pepperoni slices, huh?
That is intriguing.
Will give it a try.
Posted on September 2, 2005 8:30 AM
I'm going to try to get Bruce to post his lasagna recipe here. I'm usually the cook in the family, but he makes a killer lasagna. It's his specialty. He even made it the night he proposed, and of course I said yes.
Posted on September 6, 2005 1:34 PM
Now, if the lasagna had been horrible, would the answer still have been yes? :-)
Posted on September 6, 2005 2:28 PM