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Pepperoni Lasagna

Total Time

Prep: 1 hour Bake: 45 min. + standing

Makes

12 servings

I've served this satisfying lasagna for years - when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit...and, of course, I do. -Barbara McIntosh, Midland, Texas
Pepperoni Lasagna Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 2-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon beef bouillon granules
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 2 large eggs
  • 1-1/2 cups 4% small-curd cottage cheese
  • 1/2 cup sour cream
  • 8 lasagna noodles, cooked and drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.
  3. Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 356 calories, 19g fat (9g saturated fat), 106mg cholesterol, 838mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 26g protein.

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