Week 11: Recipe #4--Blazy's Pepperoni Studded Lasagna

This recipe is from Guy Fieri on the Food Network website (see link below).  I have never made one of his recipes before, but thought I would try this one, given my husband's obsession with pepperoni.  Lily likes it too, so this is a win-win at our house.  I served this with VEGGIES, seeing as it was pretty heavy.

Photo from foodnetwork.com

You'll Need:

• 2 pounds lasagna sheets
• 2 cups hand cut 1/8-inch slices pepperoni (Not buying the pre-cut WAS actually better)
• 4 cups tomato sauce, recipe follows below (You can buy tomato sauce if you are short on time, but this recipe is really good and can be made ahead)
• 1 pound ricotta
• 16 oz. shredded mozzarella
• 2 pounds bulk Italian sausage, cooked
• 3/4 cup grated parmesan

Preparation:

1. Preheat oven to 375 degrees.
2. Boil 6 quarts of water, add a pinch of salt, and cook pasta to almost done.  Remove from water and shock in ice bath.
3. In medium saucepan add pepperoni and saute over medium heat until crispy.  Remove from heat and drain on a paper towel.
4. In a 10 by 14 inch baking dish (I used a 13 x 9), pour one cup of tomato sauce in bottom and around sides.  Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch.  Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni.  Repeat this 2 more times.
5. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with parmesan.  Bake for approximately 45 minutes.  Remove from oven; let sit for 15 minutes.  Cut and serve immediately.

Tomato Sauce:

• 3 oz. extra-virgin olive oil
• 1 yellow onion, minced
• 5 medium-sized garlic cloves, crushed
• 6 cups skinned and diced Roma tomatoes
• 2 Tblsp. thinly sliced fresh basil leaves
• 1 Tblsp. minced fresh oregano leaves
• salt and pepper

In a medium saucepan, heat olive oil.  Add onion and cook over medium to low heat until transparent.  Add garlic and cook until almost brown.  Then add tomatoes and cook for 1/2 hour over low to medium heat.  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 fridge until ready to use. 

Recipe and link:  http://www.foodnetwork.com/recipes/guy-fieri/blazys-pepperoni-studded-lasagna-recipe/index.html