Usually I make my lasagna with homemade sauce and layered with lots of sausage or sliced meatballs. This day however I just did not have the time, BUT I do not dare serve up a meal meatless in this house, so I decided to try the pepperoni I had leftover from making pizzas. I actually really enjoyed the flavor the pepperoni lent to the lasagna. I will absolutely be making this again.

In order to freeze this, I baked it, let it cool on the counter for 1.5 hrs. then I wrapped it twice in plastic wrap and finally covered it all in foil and placed in freezer.

On the day you want to serve, move to the fridge in the morning. In the evening bake 1 hour covered in foil (remove plastic) at 350. Remove foil and bake 30 more minutes uncovered or until bubbling.

Mix all ingredients for ricotta mixture while noodles are cooking

Spread a small layer of sauce to coat bottom of pan Place 4 noodles, slightly overlapping Add ricotta mixture, pepperoni & cheese Continue layering ending with noodle sauce & mozzarella

Ingredients:

Ø 2 jars pasta sauce (tomato basil flavor is great)

Ø 1 box dry lasagna noodles

Ø 1 T olive oil

Ø 32 oz part skim ricotta cheese

Ø 2 eggs

Ø ½ tsp garlic powder

Ø ½ tsp onion powder

Ø ¼ tsp salt

Ø 1/8 tsp black pepper

Ø 3 T chopped fresh parsley

Ø ½ package sliced pepperoni

Ø 2 C shredded mozzarella cheese divided (1/2 C for layering and 1 ½ C for top)

Ø ½ C shredded parmesan cheese

Directions:

Preheat oven to 350.

Boil noodles according to package directions BUT take 3 minutes off cooking time (noodles will finish cooking in oven). Drain. Toss with a squirt of olive oil to prevent sticking. Set aside.

Meanwhile in large bowl mix together ricotta, eggs, garlic powder, onion powder, salt, pepper, parsley and parmesan cheese.

Pour sauce in large bowl.

Sprinkle a small amount of mozzarella. Continue layering starting each layer with sauce. For the top layer add sauce directly on top of noodles (do not add ricotta) and sprinkle remaining 1 ½ C of mozzarella. Ladle 1-2 ladles of sauce in a lasagna pan, or large casserole pan to coat bottom. Arrange 4 noodles on bottom, slightly overlapping. Add a layer of the ricotta. Top that with rows of pepperoni.Sprinkle a small amount of mozzarella. Continue layering starting each layer with sauce.For the top layer add sauce directly on top of noodles (do not add ricotta) and sprinkle remaining 1 ½ C of mozzarella.

Remove foil and bake an additional 15 minutes. Cover with foil and bake 25 minutes.Remove foil and bake an additional 15 minutes.