Ingredients
- 1 lb. lasagna noodles
- 1 tbsp. extra-virgin olive oil, plus more for noodles
- ½ large onion, chopped
- 8 oz. sliced white mushrooms
- 1 lb. ground beef
- 1 tbsp. dried oregano
- ¼ tsp. crushed red pepper flakes
- 1 oz. (32-oz.) jar marinara
- Kosher salt
- 2 c. (15-oz.) containers whole-milk ricotta
- 2 large eggs
- 1 c. freshly grated Parmesan
- Freshly ground black pepper
- 1 c. sliced pepperoni
- 3 c. shredded mozzarella
- Freshly chopped parsley, for garnish
Instructions
- Preheat oven to 375°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool. Toss with a splash of oil to prevent sticking, and set aside.
- In a large skillet over medium-high heat, heat oil. Add onion and mushrooms and cook, stirring, until soft, about 5 minutes. Add ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 8 minutes. Drain fat. Return beef mixture to skillet over medium heat and stir in oregano, red pepper flakes, and marinara and season with salt. Simmer 10 minutes.
- In a medium bowl, stir together ricotta, eggs, and Parmesan and season with salt and pepper.
- Assemble lasagna: Spread a thin layer of meat sauce in a large baking dish and top with a layer of 4 over- lapping noodles. Spread a layer of ricotta mixture over noodle layer, sprinkle with a layer of mozzarella and pepperoni, and top with more sauce. Repeat three more times, topping the final layer of noodles with ricotta, then sauce, mozzarella, and pepperoni.
- Tent with foil and bake 35 minutes. Remove foil and bake until golden, 10 minutes more.
- Let cool 15 minutes, then garnish with parsley before serving.
Pizzagna just changed the pasta game forever.Full recipe: http://dlsh.it/rO9q72T
Posted by Delish on Monday, November 26, 2018