Source: saved recipe (Google Drive)
Ingredients
- 1 lb lean ground beef
- 1 lb sage-flavored pork sausage (e.g. Bob Evans breakfast sausage, white casing)
- 1 medium onion, finely chopped
- 1 garlic clove, minced (about 1 tbsp jarred minced garlic)
- 2 tbsp olive oil
- 1 lb sliced pepperoni (a 6-8 oz package of mini pepperoni works well)
- 16 oz can diced tomatoes
- 12 oz tomato paste
- 2 cups water
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp dried oregano
- 12 lasagna noodles
- 15 oz ricotta cheese
- 16 oz shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Directions
- Preheat oven to 350°F.
- Cook the beef, sausage, onion, and garlic in the oil in a large skillet over medium-high heat until the meat is cooked, then drain. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano to the meat mixture. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 30 minutes.
- Cook the lasagna noodles according to package directions; drain.
- Spread 1 cup of sauce in a lightly greased 13x9” baking dish. Layer 4 noodles, then half the remaining sauce, ricotta, mozzarella, and Parmesan; repeat the layering a total of 3 times.
- Bake 40 minutes, or until lightly browned and bubbling. Let stand 15 minutes before serving.