Ingredients for Pepperoni Lasagna
- Ground Beef
- 1 medium onion, chopped
- 1 cup water
- 2 (24 ounce) jars tomato sauce
- 6 ounces tomato paste
- Beef Bouillon Granules
- Dried Parsley Flakes
- Italian Seasoning
- Salt
- Garlic Salt
- 2 large eggs
- Small Curd Cottage Cheese
- 1/2 cup sour cream
- Lasagna Noodles
- 1 cup sliced pepperoni
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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How to Make Pepperoni Lasagna
- Brown 1 lb ground beef and 1 medium onion (chopped) in a large skillet over medium heat until the meat is no longer pink.
- Drain off any excess grease.
- Stir in 1 cup water, 2 (24 ounce) jars of tomato sauce, 6 ounces tomato paste, 2 beef bouillon cubes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil.
- Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
- In a medium bowl, whisk together 2 large eggs, 15 ounces creamed cottage cheese, and 1/2 cup sour cream.
- Spread 1/2 cup of the meat sauce in the bottom of a greased 13x9 inch baking dish.
- Layer with 4 lasagna noodles.
- Spread half of the cottage cheese mixture over the noodles.
- Top with 1 cup sliced pepperoni.
- Repeat layers with remaining noodles, cottage cheese mixture, and meat sauce.
- Sprinkle with 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Cover the baking dish with foil.
- Bake at 350°F (175°C) for 35 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 15 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
18g
Fat
48g
Carbs
5g