Pepperoni Pizza Lasagna

By The Canadian Living Test Kitchen

63 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	521521 cal
pro	28 g28g pro
total fat	26 g26g total fat
sat. fat	10 g10g sat. fat
carb	42 g42g carb
fibre	4 g4g fibre
chol	94 mg94mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	2323 calcium
iron	1616 iron
vit A	1212 vit A
vit C	3232 vit C
folate	1515 folate

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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 eggs 2 2eggeggs
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups 2% cottage cheese 2 2cups cups2% cottage cheese
1 cup shredded mozzarella cheese 1 1cup cupshredded mozzarella cheese
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
12 oven-ready lasagna noodles 12 12oven-ready lasagna noodles
Pepperoni Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1 cup sliced mushrooms 1 1cup cupsliced mushroommushrooms
1 tsp dried basil 1 1tsp tspdried basil
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 jar (700 ml) pasta sauce 1 1jar (700 ml) jar (700 ml)pasta sauce
1-1/2 1-1/2cups cupssliced 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