Guy Fieri beefs up this Italian favorite with the works: homemade tomato sauce, spicy pepperoni and Italian sausage. The garlic in his fresh tomato sauce is browned and caramelized, giving it a sweet, roasted taste. The flavor more than makes up for the effort, plus you can assemble the whole thing in advance and freeze it.
Recipe courtesy of Guy Fieri
Blazy's Pepperoni Studded Lasagna
Total:
1 hr 35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 35 min
Active:
20 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Tomato Sauce:

Directions

Preheat the oven to 375 degrees F. 

Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath. 

In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel. 

In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times. 

On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired. 

Tomato Sauce:

In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

This recipe has been updated and may differ from what was originally published or broadcast.

Pairs well with Sangiovese

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