Chef Dana’s Easy-Peasy Pepperoni Lasagna
• 1 box of No-boil Barilla® lasagna noodles
• 1 jar of Marinara sauce
• 2 1/2 cups Shredded mozzarella cheese
• 2 1/2 cups Shredded Cortona® Asiago cheese
• 1 16 oz. Container of ricotta cheese
• 4 cups of Sliced Hillshire Farms® pepperoni
• 3 Eggs
Italian Spices:
• 1 tsp. Granulated garlic
• 1 tsp. Dry oregano
• 1 tsp. Kosher salt
• 1 tsp. Black pepper
Directions
-
- Preheat the oven to 375 degrees and prepare one oven safe 9″ x 13″ baking dish.
- In a mixing bowl combine ricotta, eggs, and spices, mix well and set aside.
- In the baking dish put down a layer of sauce, one full jar, then the pasta noodles, then a thin layer of your ricotta mixture and a sprinkle of mozzarella and asiago cheese, then layer on your pepperoni.
- Add 1/2 of your second jar of sauce to start the next layer, and add another layer of noodles, ricotta mixture, cheese, and the remainder of the pepperoni.
- Repeat with one last layer of sauce, pasta sheets, ricotta, and a sprinkle of cheese.
- Finally top with the last of the pasta sheets, cover generously with sauce, and then a layer of mozzarella.
- Cover with parchment paper then tinfoil and bake for 45 – 60 minutes.
- Remove from oven and let rest for 10-15 minutes before cutting.
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