Try this Pepperoni Studded Lasagna recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F. Boil 6 quarts water, add salt and cook pasta. Remove from water and shock n ice bath. In medium saucepan add pepperoni and sauté over medium heat until crispy. Remove from heat and drain on a paper towel. In baking dish pour cup tomato sauce in bottom and around sides. Layer lasagna sheets on bottom of pan overlapping by 1/2 inch. Add 1/3 amount of ricotta, 1/3 amount mozzarella, 1/3 sausage and sprinkle generously with parmesan. Add 1/2 cup tomato sauce, 1/4 cup pepperoni. Repeat 2 more times. On very top sheet top with remaining ricotta, sauce, cheese, pepperoni and parmesan. Bake 45 minutes and let cook for about 15 minutes.
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Serving Size: 1 Serving (3428g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10807 | ||
Calories from Fat: 6413 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 712.6g | 950 % | |
Saturated Fat 262.2g | 1311 % | |
Monounsaturated Fat 307.5g | ||
Polyunsanturated Fat 73.5g | ||
Cholesterol 2305.8mg | 709 % | |
Sodium 18726.8mg | 646 % | |
Potassium 6385.6mg | 168 % | |
Total Carbohydrate 553.1g | 163 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 550.9g | ||
Protein 520g | 743 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10807
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