Lasagna with Pepperoni Sauce
A deep dish Lasagna with a wonderful Pepperoni Sauce!

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Lasagna with Pepperoni Sauce

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Adjust Servings:
1 package Lasagna Noodles
1 package Chopped Frozen Spinach Thawed and drained of all liquid
1 15 oz Tub Ricotta Cheese Room temperature
1 pound Mozzarella Cheese Shredded
1 pound Cheddar Cheese Shredded
2 cups Parmesan Cheese Grated
2 Jars Old World Style Ragu Traditional Flavor
2 Tbsp Oregano
4 Cloves Garlic Minced
2 Tbsp Rosemary
2 Tbsp Italian Seasoning Separated
1/2 cup Parsley Chopped
1 pound Ground Italian Sausage
50-75 slices Pepperoni Cut in half

Nutritional information


A deep dish Lasagna with a wonderful Pepperoni Sauce that is slowly simmered to enhance the taste and aroma of the sauce!



  • Sauce



Lasagna with Pepperoni Sauce

My family LOVES this dish!  This is one of my recipes that I very rarely give out.  I make it for potlucks, family dinners, special occasions, and the occasional funeral.  I came up with Lasagna with Pepperoni Sauce when I was in my mid-twenties (if I told you how long ago that was then that would reveal my age lol).  I’m not a pasta lover, Gluten and I just don’t get along.  I will occasionally splurge and dip into this dish though!

I grew up with my Mom’s Lasagna, which was lacking in taste, so I didn’t really care for it.  When I got older, I dabbled with what I learned in Home Economics Class (remember that?) and added a few things to the sauce that would enhance the flavor.  I experimented with different things and figured out that MEAT gave the sauce a wonderful robust flavor.  Plus, it was something that my kids would eat because they thought that I was making pizza flavored lasagna!  No, it doesn’t taste like pizza lol.  I also told them that Pumpernickel Bread was Chocolate Bread!  Kids!!

Anyway, on to my tips on making Lasagna with Pepperoni Sauce!

Lasagna with Pepperoni Sauce is an original recipe created by myself that is rich and robust in flavor, and Oh soooo good! #Lasagna #Lasagne #pepperoni #spaghettisauce #italian |


Cooking Tips for Lasagna with Pepperoni Sauce

This is a moderately easy recipe to create, it can just be a bit time-consuming in the beginning.  I would suggest starting your sauce around Noon, that way the Lasagna will be ready by dinner time.  You can also make the sauce or even the whole pan the day or night before.  Just take it out of the refrigerator an hour before baking.  This dish also freezes well, cooked or uncooked.  I’ve made personal size Lasagnas and put them in the freezer to enjoy later!

The Pepperoni Sauce

Lasagna with Pepperoni Sauce #lasagna #lasagne #pepperoni #spaghettisauce #italian |

I use Ragu as the base for the sauce, but you can pretty much use any sauce you like, even your own!  There is Italian Sausage in here as well as Pepperoni.  I often use hot Italian Sausage, but mild works just as well.  The number of Pepperoni is pretty important.  You don’t want less than 50 slices, but no more than 100 because that would be a bit much!  I use about 75 slices, which is 150 halves when sliced.

Play with your spices.  Add more of something or less, or even interchange them if you wish.  It’s all about YOUR tastes!  I love Rosemary, so I always add more than what a recipe calls for.

The minimum simmer time is 2 hours, but you can do more if you wish.  Don’t forget to stir so you don’t get any burning to the bottom of your pot.  That’s what causes those speckles of black stuff that you can’t quite figure out where they came from lol.

Layering your Pepperoni Lasagna

Lasagna with Pepperoni Sauce #pepperoni #lasagna #lasagne #spaghettisauce #italian |

This Lasagna is Deep Dish, so you can’t use a regular Lasagna pan.  I get the aluminum lasagna pans from Walmart and place them on a cookie sheet for stability and support for the bottom, this Lasagna is pretty heavy!

I can get about four layers plus the top when I get to the top of the pan.  You need to leave enough space when you do your final layer because you’re going to pile on sauce and cheese when you get to the top of the Lasagna.  Don’t go higher than the sides of the pan though because then when you cover it, the foil will pull the cheese off the top when you remove it (uggg!)

You always want to cool down your lasagna noodles by running them under cold water until they’re completely cooled.  This prevents them from sticking together and tearing or breaking before you use them!

Use all of your ingredients, but make sure you leave enough sauce and cheese for the top!

To drain frozen spinach, just thaw it out and scoop out a handful and squeeze with both hands like you’re squeezing the water out of a sponge!  Please don’t use canned spinach (EW!)!

There you have it…..

That’s all the tips I have to make this Lasagna with Pepperoni Sauce.  It’s fairly easy and just like making any other Lasagna.  I always include tips on how to prepare my dishes because there are some that have never made a dish I’m posting before or similar, so I just like to help out when I can!

Did you make this dish?

Let me know how yours came out in the comments!  I post dishes like this all the time and even create Recipe Sheets with the whole recipe on them in PDF form and send them in my newsletters!  You can get these too and a whole lot more, including two really cute recipe cards, FREE, just for signing up!


Sharing is Caring

Lasagna with Pepperoni Sauce is an original recipe created by myself. Rich and robust sauce added to a five layer deep dish Lasagna! We're talking SERIOUSLY good! Your family will love this dish! #lasagna #lasagne #pepperoni #spaghettisauce #italian |


Try some of my other Awesome Recipes!

Baked Ziti with Italian Sausage

Creamy Baked Spaghetti

Tortellini with Spicy Italian Sausage and Spinach

Irresistible Corn Casserole

Mashed Potatoes Baked with Cream Cheese

Easy Chicken Marsala

Lasagna with Pepperoni Sauce is a special take on a favorite Italian dish. This Deep Dish Lasagna will have your guests coming back for more and begging you for the recipe! #lasagna #pepperoni #italian #ragu #lasagne |





Make the Sauce

In a large saucepan, mix together the Ragu, oregano, garlic, rosemary, and 1 Tbsp Italian seasoning. Cook on medium heat, then turn the heat down to simmer once the sauce begins to bubble. Cook the sausage in a medium skillet over medium heat, breaking up any large chunks. Scoop the sausage into the sauce. Slice the pepperoni slices in half, and toss into the sauce. Mix well, and cover. Simmer for 2 hours, stirring occasionally. Add the parsley during the last 15 minutes of simmer time. Remove from heat and set aside to cool.


Building your Lasagna

Preheat your oven to 375 degrees. Cook the lasagna noodles according to package directions, drain in a colander and cool under cold water. Spray a deep dish Lasagna pan with cooking spray (I use the aluminum pans from Walmart!). Make layers starting with the lasagna noodles, then the ricotta, then the spinach, then the sauce, then the cheeses. Make 3-4 layers ending with the lasagna noodles. Top with the rest of the sauce and cheeses. Sprinkle the remaining Tbsp of Italian Seasoning over the top of the cheeses. I put whole pepperoni slices on top also, you don't have to do this! My family likes it that way!


Bake your Lasagna

Cover the Lasagna with foil loosely, you don't want the foil to stick to the top of your lasagna when you pull it off! Bake for 40 minutes covered, then take the foil off and bake for another 20 minutes. Cool for 10-15 minutes before cutting! Enjoy!


I help people be inspired with my Original Recipes, Health and Nutrition Tips and Advice, The Keto and Anti-Inflammatory Diets | Blogging Tips and Tools, Social Media Graphics | Pinterest Coach and Educator! | I write about a lot of different and awesome things.....just pick your fancy, and I hope I can help!

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