Pepperoni and Sausage Lasagna

I wanted lasagna, but not just any lasagna. Pepperoni and sausage lasagna. It is good on pizza, so why not lasagna?

For the sauce: Brown sausage with onion and garlic over medium heat. Drain diced tomatoes. Once the sausage is browned, add tomatoes and remaining sauce ingredients and mix. Cover and cook on low while preparing remaining lasagna components. Stir every few minutes.

Prepare noodles, cheeses and pepperoni:

Boil noodles in salted water for 10 minutes. They will still be somewhat firm. While they are cooking, slice the mozzarella cheese as thinly as possible

While the noodles are still boiling, make the cheese mixture.

Add all of the ‘cheese mixture’ ingredients to a bowl and mix well with a fork.

Spread one cup of sauce on the bottom of a 9×13 lasagna pan.

Rinse boiled noodles in cold water until noodles are completely cool and lay out first layer of noodles. Then spread 1/2 of the cheese mixture over noodles.

Add 1/3 of the mozzarella slices, and then add 1/2 of remaining sauce over cheese. Then, add 1/2 of pepperoni on top of the sauce. Add remaining noodles, cheese mixture, 1/3 of mozzarella, remaining meat sauce and remaining pepperoni. Then add last 1/3 of mozzarella slices. (Don’t be like me and forget the pepperoni. I had to pick off every piece of mozzarella to put the pepperoni on).

Bake 25 minutes at 350 degrees F. I put the oven on low broil for the last minute to slightly brown the cheese.

Let cool for about 15 minutes and serve!