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Pepperoni Lasagna

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Serves 12


Ingredients:

1 lb. Italian sausage
1 lb. ground beef
4 cloves garlic, minced
1 large onion, chopped
2 teaspoons Italian seasoning
Sea salt, to taste
Freshly ground pepper, to taste
2 eggs
1 cup freshly grated or shredded Parmesan cheese, divided
15 oz. Ricotta Cheese
1 cup Top the Tater sour cream
1 teaspoon dried parsley flakes
1/2 teaspoon garlic salt
12 no-cook lasagna noodles
2 packages sliced pepperoni, (3.5 oz. each)
4 cups shredded part-skim mozzarella cheese, (16 oz.)divided
2 jars pasta sauce or equivalent homemade marinara sauce, (24 oz. each)

Directions:

  1. In a large skillet, cook Italian sausage, ground beef, garlic, and onion over medium heat until meat is browned. Add pasta sauce and Italian seasoning; bring to a boil. Reduce heat; simmer, covered, for 15 minutes. Season to taste with sea salt and freshly ground pepper.
  2. In a medium bowl, combine the eggs, 1/2 cup of Parmesan cheese, ricotta cheese, sour cream, parsley flakes, a few grinds of fresh black pepper, and garlic salt.
  3. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, the ricotta cheese mixture, 1 cup of shredded mozzarella and pepperoni, topping each layer with two cups of meat sauce. Repeat this process twice. Top with remaining meat sauce and sprinkle with last 1 cup mozzarella and 1/2 cup Parmesan cheeses.
  4. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
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