img_1128I remember the first time my mom added pepperoni to the top of her lasagna. It was love at first bite.   Now my kids have come to expect pepperoni topped lasagna too.  I usually double this recipe and make two pans.  It’s a family favorite for sure. When you have all the ingredients out, it’s pretty simple to just keep layering everything assembly style,  and then you have another dinner to freeze for later.  By using the no-boil noodles it makes the process go even faster.  Enjoy!



Mom's Classic Lasagna with Pepperoni
Serves 6
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
  1. 12 (oven ready/no boil) Lasagna noodles
  2. 45 oz. jar spaghetti sauce + 1/2 cup water
  3. 1 lb. ground Italian sausage (or ground turkey)
  4. 1 medium onion
  5. 1/4 teaspoon pepper
  6. 16 oz ricotta cheese or small curd cottage cheese (Sometimes I use half of each)
  7. 4 cups shredded mozzarella cheese
  8. 1 cup shredded parmesan cheese
  9. 1 tablespoon dried parsley
  10. 1 egg
  11. 24 pepperoni slices (may use turkey pepperoni)
  1. Preheat oven to 350 degrees F.
  2. Brown sausage and onion in a large skillet, breaking up with a spoon until crumbled and no longer pink. Top with 1/4 teaspoon pepper.
  3. Add the spaghetti sauce and 1/2 cup water to sausage.
  4. In a medium bowl combine the ricotta, parmesan, egg and dried parsley. Stir until combined.
  5. Spread 1/2 cup of sauce on the bottom of a 9x13 inch casserole dish. Line with 4 lasagna noodles, spread 1/3 of the ricotta mixture evenly over the noodles. Top with 1/3 of the sausage/sauce mixture. Top with 1/3 of the mozzarella Repeat layering of filling, meat sauce and mozzarella for two more layers. On the last layer top with 24 pieces of pepperoni .Cover with foil and bake for 40 minutes. Remove foil and bake for 10 to 15 more minutes. Let stand for 10 minutes before cutting.
  1. If you decide to freeze an extra pan, cover with a double layer of aluminum foil and seal inside a jumbo-size ziploc bag. Freeze for up to 2-3 months. Bake from frozen for 1 1/2 hours covered. Uncover and bake for another 45 minutes to an hour, until the lasagna is hot and bubbly. Let sit for 15 minutes before serving.
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