Blazy's pepperoni studded lasagna

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy

For the lasagna

900g lasagna sheets
450g slices pepperoni, hand-cut 0.25cm thick
1L tomato sauce, recipe follows
450g ricotta cheese
450g grated mozzarella
900g Italian sausage, cooked and sliced
75g grated Parmesan

For the tomato sauce

90ml extra-virgin olive oil
1 yellow onion, minced
5 medium-sized garlic cloves, crushed
1.2kg skinned and diced plum tomatoes
2 tbsp thinly sliced fresh basil leaves
1 tbsp minced fresh oregano leaves
Freshly ground black pepper
For the lasagna:
1) Preheat the oven to 190C/Gas 5. Cook the lasagne according to the directions on the packet. Remove from the water and lay out the sheets to cool.

2) In medium saucepan saute the pepperoni over a medium heat until crispy. Remove from the heat and drain on a paper towel.

3) Pour 250ml of the tomato sauce into a 25cm by 32cm by 8cm deep baking tin or dish. Layer lasagna sheets on the bottom of the tin, overlapping by 1cm.

4) Layer 1/4 of the ricotta, 1/4 of the mozzarella, 1/3 of the sausage, then sprinkle generously with 1/4 of the Parmesan, add 120ml of the tomato sauce and 100g of pepperoni. Add a layer of lasagne. Repeat this 2 more times.

5) On the very top sheet, top with the remaining ricotta, mozzarella, tomato sauce and pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; leave to sit for 15 minutes. Cut and serve immediately.

For the tomato sauce:
1) In a medium saucepan, heat the olive oil. Add the onion and cook over a medium to low heat until transparent. Add the garlic and cook until almost brown. Then add the tomatoes and cook for 1/2 hour over a low to medium heat.

2) Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

Other recipes with tomato

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+