Pepperoni Pizza Lasagna
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32 oz. Galbani® Ricotta Cheese
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16 oz. Galbani® Mozzarella Cheese, hand shredded
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8 oz. Galbani® Grated Parmesan Cheese
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1 lb. box of no boil pasta sheets
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32 oz. jar of your favorite tomato sauce
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1/2 cup fresh oregano, chopped
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1 cup pepperoni slices, use “cup-n-char” pepperoni if available at local store
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3 fully cooked Italian sausages – sliced
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salt and pepper, to taste
Related Recipes:
Place ricotta in a bowl and fluff with a fork until it is light and airy.
Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place a layer of pasta sheets on the sauce and then spread on a thin layer of ricotta cheese.
Next sprinkle some shredded mozzarella and half of the sausage. Then layer 1/3 of the pepperoni and 1/3 of the chopped oregano.
Repeat next layer the same. Then cover with rest of sauce, mozzarella, pepperoni and oregano.
Place uncovered dish on a larger baking sheet in the middle rack of your oven and bake at 375 degrees F for 30-40 minutes.
-
32 oz. Galbani® Ricotta Cheese
-
16 oz. Galbani® Mozzarella Cheese, hand shredded
-
8 oz. Galbani® Grated Parmesan Cheese
-
1 lb. box of no boil pasta sheets
-
32 oz. jar of your favorite tomato sauce
-
1/2 cup fresh oregano, chopped
-
1 cup pepperoni slices, use “cup-n-char” pepperoni if available at local store
-
3 fully cooked Italian sausages – sliced
-
salt and pepper, to taste
Place ricotta in a bowl and fluff with a fork until it is light and airy.
Spread a thin layer of sauce in the bottom of a 9”x13” baking dish. Place a layer of pasta sheets on the sauce and then spread on a thin layer of ricotta cheese.
Next sprinkle some shredded mozzarella and half of the sausage. Then layer 1/3 of the pepperoni and 1/3 of the chopped oregano.
Repeat next layer the same. Then cover with rest of sauce, mozzarella, pepperoni and oregano.
Place uncovered dish on a larger baking sheet in the middle rack of your oven and bake at 375 degrees F for 30-40 minutes.