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Ingredients
- 2 tablespoons olive oil
- 1 lb lean ground beef chuck
- 1 lb breakfast sausage
- 1 lb sliced pepperoni
- 1 16-ounce can diced fire-roasted tomatoes
- 1 12-ounce can tomato paste
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/ 2 teaspoon red pepper flakes
- 1 medium onion, finely chopped
- 2 cups water
- 1 1-lb box lasagna noodles
- 1 1-lb tub ricotta cheese, divided
- 1 1-lb bag shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese, divided
Preparation
- Add oil to deep-sided large skillet or pan and set heat to medium high. Brown ground beef and sausage together.
- Add pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, red pepper flakes, onion, and water to pan. Reduce heat to low and simmer to 30 minutes.
- Preheat the oven to 350 degrees ˚. Cook the lasagna noodles according to the package directions and drain.
- Spread sauce on bottom of a 9×13 baking pan or casserole dish. Layer noodles, ricotta, mozzarella, and parmesan. Repeat process starting with sauce, then noodles, and ending with cheeses.
- Bake 40 minutes or until cheese is melted and sauce is bubbling. Allow to cool for 15 minutes before serving.