Pepperoni Pizza Lasagna
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 521 |
| pro | 28 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 94 mg |
| sodium | 1,452 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 16 |
| vit A | 12 |
| vit C | 32 |
| folate | 15 |
- Portion size: 8
This tasty reinvention of takeout pizza is a huge hit with Amber. Gail loves it because it bakes up in two pans — one to enjoy right away, the other to freeze and enjoy on another busy night.
Ingredients
- 2 2eggeggs
- 1/4 tsp 1/4tspnutmeg
- 1/4 tsp 1/4tsppepper
- 2 cups 2cups2% cottage cheese
- 1 cup 1cupshredded mozzarella cheese
- 1/2 cup 1/2cupgrated Parmesan cheese
- 12 12oven-ready lasagna noodles Pepperoni Sauce:
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 1sweet green peppersweet green peppers, chopped
- 1 cup 1cupsliced mushroommushrooms
- 1 tsp 1tspdried basil
- 1 tsp 1tspdried oregano
- 1/4 tsp 1/4tsppepper
- 1 jar (700 ml) 1jar (700 ml)pasta sauce
- 1-1/2 cups 1-1/2cupssliced pepperoni, (about 9 oz/275 g)
Preparation
Pepperoni Sauce: Heat oil in saucepan over medium heat; fry onion, garlic, green pepper, mushrooms, basil, oregano and pepper until mushrooms are golden, about 5 minutes.
Add pasta sauce, pepperoni and 1-1/2 cups (375 mL) water; bring to boil. Remove from heat.
Meanwhile, in bowl, whisk together eggs, nutmeg and pepper. Whisk in cottage cheese and half each of the mozzarella and Parmesan cheeses. Set aside.
Spread 1/2 cup (125 mL) of the pepperoni sauce over bottom of each of two 8- x 4-inch (1.5 L) loaf pans. Top each with 2 noodles; spread each with 1 cup (250 mL) pepperoni sauce and 3/4 cup (175 mL) cheese mixture. Starting with noodles, repeat layers once.
Top with remaining noodles; spread with remaining pepperoni sauce. Cover loosely with foil. Bake in 375°F (190°C) oven until hot and fragrant, about 40 minutes. Uncover and sprinkle with remaining mozzarella and Parmesan cheeses. Bake until bubbly and cheese is melted, 15 to 20 minutes. Let stand for 10 minutes before cutting. (Make-ahead: Refrigerate, uncovered, until cold. Divide into portions; wrap each with plastic wrap and overwrap with heavy-duty foil. Freeze for up to 1 month. Thaw and reheat.)
Additional information :
Tip: Label and date the lasagna before you freeze it. Then mark it on your calendar so you remember to cook it within a month (and you get a night off from cooking).
Source : Canadian Living Magazine: March 2005
