Visit Back For Seconds's profile on Pinterest. Overall we enjoyed it and I'll definitely use this recipe again. Reply. Next time I might spread a bit of sauce along each noodle before I roll them up. Cover and bake at 350° for 20-25 minutes or until bubbly. It wouldn’t be pretty, but it would be yummy! I'll increase the rest of the ingredients accordingly. I had added some cooked and drained vegetables to the red sauce so that may have somewhat increased the liquidness, but it was really just lasagna noodles floating in liquid sauce on one's plate. Info. Information is not currently available for this nutrient. This looks fantastic! He would love this lasagna. What a terrific idea! Get my new cookbook, Brownies, Blondies, and Bars here! This lasagna is one that I created several years ago when I developed an aversion to ground meat. I, as some other reviewers, used mozzarella instead of Swiss. Yum! This site uses Akismet to reduce spam. My kids loved them. Remove aluminum foil and continue baking until cheeses are melted, about 10 more minutes. Your email address will not be published. I didn't have any problem with it being too liquidy like someone else said. Yours is the perfect slice . We really liked it. 4! —Jennifer Juday, Copperas Cove, Texas, Pepperoni Lasagna Roll-Ups Recipe photo by Taste of Home. I’ve never used the no boil lasagna noodles and I really need to change that! Also I couldn't get the white sauce to thicken up, even after 30 minutes! And I’m sure my kids would want seconds if there’s pepperoni involved. this link is to an external site that may or may not meet accessibility guidelines. My husband needs meat with every meal too..and lots of it! Get Blazy's Pepperoni Studded Lasagna Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I'm Stephanie. I love that you didn’t have to cook the noodles and I also love the addition of pepperoni! Slowly whisk milk into butter-flour mixture until a thick white sauce forms, 2 to 4 minutes. I thought it was going to be too much sauce but it was perfect. Filed Under: Main Course, Recipes Tagged With: best lasagna recipe, easy dinner ideas, easy lasagna recipe, Pepperoni Lasagna. This is a fun take on the classic! It's so good and easy to make. It set up fine! Having a recipe where you don’t have to pre-cook the noodles is always a life saver! Add comma separated list of ingredients to exclude from recipe. Be the first to get new recipes – Subscribe to Back For Seconds by Email. Pinned and added to shopping list! Eat the pepperoni, then on to the next layer. I used 8 lasagna noodles and upped the 'stuffing' ingredients to make a full casserole so we are looking forward to leftovers tonight. Top with pepperoni and Swiss cheese; carefully roll up. I think there is too much pasta sauce in the recipe as written. I got sidetracked when I went to grab the chives, and ended up omitting them. Like making dinner. LASAGNA WITH PEPPERONI & SAUSAGE In a 6 to 8... Layer noodles, 1/2 ricotta, 1/3 Mozzarella, and a... and bake until cheese browns. Thank you Jennifer for sharing! These are so easy and yummy!!!!! We make lasagna with pepperoni too! Percent Daily Values are based on a 2,000 calorie diet. I am an empty nester & yes, I could make a 13 x 9 pan of lasagne & freeze leftovers, but I'd be eating lasagne forever! I appreciated an easy way to make a homemade lasagna-type dish for him. haha Awesome idea to use pepperoni for lasagna! This is the perfect sized recipe. Add comma separated list of ingredients to include in recipe. I swapped shredded mozzarella for the swiss. My husband loves meat too but he’d be all over this! I liked this recipe. Pinned!! Preheat oven to 350 degrees F (175 degrees C). Pour water around the edges of the dish. Ashley @ Wishes & Dishes says. With four little ones running around, I can imagine that you need a lot of quick meals on hand. 1 (16 ounce) package no-boil lasagna noodles, 1 (8 ounce) package shredded Mexican cheese blend. You have to be careful to drain the meat really well and not over cook the spaghetti sauce because it can get soupy and since it's going in the oven for 55 minutes it doesn't need to be pre-cooked. Spread a layer of meat sauce into the bottom of a 9x13-inch baking dish.
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