Today is my mother, Janelle's, 73rd birthday. In her honor, I present her mouth-watering, one-helping-isn't-enough lasagna recipe. This lasagna is a little different from others you might have tried because it has pepperoni instead of sausage. Some of you might gasp in horror at the deviance, but I didn't realize lasagna was even made with sausage at all until I was well into my teenage years, and I still preferred Mom's over more "traditional" fare. I hope you feel the same way.
2 Tablespoons olive oil
2-3 garlic cloves (to taste), minced
1 small sweet onion, chopped
1 lb. ground sirloin
8 oz. pepperoni, roughly chopped
8 oz. canned tomato sauce
6 oz. canned tomato paste
28 oz can diced tomatoes (reserve juice from can)
1 1/2 teaspoons oregano
salt and pepper to taste
8 oz. ricotta cheese
8 oz. mozzarella thinly sliced
4 oz. freshly grated parmesan cheese
Half package of lasagna noodles (about 6 noodles, with two or three extra in case of breakage)
Preheat oven to 350 degrees.
Saute onion and garlic in olive oil until onions are tender. Add all meat and brown. Drain excess grease and add tomato sauce, paste and diced tomatoes. Add oregano, salt and pepper. Bring to a boil; cover and simmer for 1 hour, stirring occasionally.
Cook lasagna noodles as directed on package (including draining and/or rinsing instructions). Lightly grease a 9"x13" casserole dish and layer bottom with lasagna noodles. Spread half of sauce over noodles. Spoon half the ricotta over sauce, sprinkle half of the parmesan over that and cover with a layer of mozzarella. Repeat with second layer of noodles, then rest of the ricotta, parmesan and mozzarella.
Bake for 45 minutes and serve hot. Serves 6-8.
Try serving it with the Great Greek Salad.