Pepperoni, Macaroni and Cheese "Lasagna Style"

Total Time:
1 hr 35 min
Prep:
30 min
Inactive:
5 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • Salt and freshly ground pepper
  • 1 pound lasagna
  • Olive oil
  • 4 tablespoons butter, plus 1 tablespoon
  • 1 teaspoon garlic, minced
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
  • 4 ounces grated Cheddar
  • 8 ounces grated mozzarella
  • 1 pound pepperoni, sliced thin
  • 1/2 cup fresh bread crumbs
Directions
  • Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.

  • Preheat the oven to 375 degrees F.

  • In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.

  • Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.

  • Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.


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