This lasagna recipe is probably the first one I ever developed on my own – I’ve been making it this way since I was a teenager. Little has changed over the years – now I’m using no boil noodles rather than going through the hassle of boiling them, and I’m using a spicier Margherita pepperoni instead of your regular Hormel.
It isn’t pretty to look at in the least, but it’s friggin’ delicious if I do say so myself. It seems like everyone has their own version of lasagna. What does yours include?
1 lb. ground beef
1 lb. bulk Italian sausage
1 stick Margherita pepperoni, cubed
1 green pepper, diced
1 onion, diced
2 tbsp. olive oil
3 jars marinara sauce
1 lb. no boil lasagna noodles
3 lbs. ricotta cheese
2 tbsp. minced parsley
1 lb. mozzarella cheese
8 oz. grated Parmesan cheese
In a Dutch oven, saute the onions and green pepper until slightly softened, and then add the ground beef, sausage, and pepperoni. Saute until browned, then drain off excess grease. Add marinara sauce, and let simmer on low for 2 hours.
Mix eggs and parsley into ricotta cheese, mix thoroughly to incorporate. Set aside.
In a large baking pan, ladle sauce onto bottom, and then layer noodles atop sauce to cover. Ladle more sauce, and then dollop ricotta cheese over sauce, sprinkle liberally with Parmesan and Mozzarella. Repeat, noodles, sauce and cheese, and then finish with a layer of noodles covered with sauce and sprinkled with what remains of the Parmesan and Mozzarella. Bake at 350 degrees for one hour. Let sit 15 minutes before cutting and serving.