Pepperoni and Ricotta Lasagna
Liven up the taste of your lasagna by adding pepperoni. The ricotta and egg mixture puff up while baking for a light cheese texture.
Prep Time: 5 minCook Time: 60 min
Serves 6
Ingredients
- 8 ounces Ronco Lasagna, uncooked
- 1 (26 to 30 ounces) jar spaghetti sauce
- 4 ounces pepperoni, diced (about 1 cup)
- 1 cup water
- 1 egg
- 1 (15 ounce) container ricotta cheese
- 2 cups (8 ounces) shredded mozzarella cheese
Directions
- Preheat oven to 350F.
- Combine spaghetti sauce, pepperoni and 1 cup water. Combine egg and ricotta cheese in separate bowl. Spoon 1-1/2 cups sauce into 13x9x2-inch baking dish; top with half the uncooked lasagna noodles, all the ricotta mixture, 1 cup mozzarella, 1-1/2 cups sauce and remaining lasagna. Top with remaining sauce and mozzarella.
- Cover tightly with foil. Place in oven, bake 45 minutes. Remove foil; bake 15 minutes longer, or until lightly browned.
- Let stand 10 minutes before serving.
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