Pepperoni, Macaroni and Cheese "Lasagna Style"

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This is great every time! I add Italian sausage in addition to the pepperoni when I make it. Yummy!

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Very tasty!! I doubled the sauce recipe and will definetly do that again! My Husband and me enjoyed this recipe a lot!

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A great, unique recipe. I agree with the other posters to double up on the cream sauce. In light of that, I thought I'd try to make it more "healthy," so I recently substituted thinly cut (chunked cauliflower, broccoli and squash. Amazing! and vegetarian...

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Simply awesome!

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I love lasgna. I've taken several different receipes and created my own, but this one, not sure I want to change it. I've read the reviews and took some suggestions into consideration. I did microwave the pepperoni before using it to take off as much fat as possible. I'm sensitive to salt, don't use lots of it, and this one has lots of salt due to the cheeses, but, I love all the cheese. I didn't run out of sauce like the others said, I ran out of noodles, I usually do when I make a lasagna. Because I make lasagna a lot, I used no bake noodles and that cut the time in half. The sauce was much thicker than I thought, so I thinned it out with more 1/2 and 1/2. I used a lot more parm because, again, I like cheese. I didn't use but 1/2 lb of pepperoni, that might be a mistake, but, I think it turned out just fine. I find with some receipes on foodnetwork, there seems to be something left out of the receipes, but, not this one. If you like to cook and you cook all the time, it is easy to read a receipe, you can figure it out pretty quickly and make the adjustments. I will add this one to my list for social gatherings.

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My boyfriend is the pickiest guy ever. We usually end up at Dennys Thanksgiving evening. But ever since I found this recipe, we haven't gone because he's full!! I added more garlic, and did half parmesan and half asigo cheese. A+

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These modifications will be helpful, but overall it was a fabulous recipe and it was a hit at the potluck.

Before I made it I read other people's comments and compiled all the tips that sounded worthwhile. here they are:

-Cover it in foil for the first 30 minutes, remove for the last 15, so that it is just the right crispiness

-Put the pasta in a bowl of cooler water and leave it until you need it, rather than putting some olive oil on it.

-DOUBLE THE SAUCE: I read this in many reviews but one person said 1 1/2 times the sauce works and I thought that sounded reasonable but I STILL RAN OUT... so definitely double the batch, and even then, use sparingly to make sure you don't run out.

-Many comments said it was too greasy so I microwaved the pepperoni first on paper towels, this took a little bit out, but not a whole lot, and ultimately the grease didn't bother me, but it's a matter of personal taste.

This is fairly easy to make. I'm a noobie so this took me at least 2 hours.

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With a few changes, this is a great recipe. It goes over really well and disappears fast when we have pot-luck dinners at work.

The way I make this, it comes out a thicker and more moist than in the picture. I cook the pasta nice and soft so it has an overall more soft and gooey texture than the crispy appearance of the picture. I also usually leave out the pepperoni since I'm not a fan of it, so I don't know how that would affect the outcome.

Here are my recommendations:

1. After you boil the lasagna, drain the hot water from the pot, and put in cold water to stop the pasta from cooking any further. Leave it in the water until you're ready to use it. The first time I made this recipe, I followed the instructions, and the lasagna dried out, even with the olive oil. After I baked it, it was so dry, it was like eating uncooked pasta.

2. Make more sauce. I find at a minimum you should make 1 1/2 batch of sauce. I grate my parmesan myself, and I dont feel like grating 2 batches worth. 1 1/2 batch seems to work well.

3. Cover the top layer in sauce, then put the bread crumbs on top. This keeps the top layer from drying out too much. This way it isn't impossible to cut. I also use more bread crumbs than the recipe calls for. I just eyeball it.

4. I usually cook it for 40 minutes. For the first 30 min, I cook it covered in tin foil with some holes poked in it. For the last 10 min, I cook it uncovered to crisp up the breadcrumbs.

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Been making this one forever, love it. Yes, cooking the pepperoni a bit before is a good idea to get some of the grease off, but, the main thing I've done is double the cream sauce recipe. Helps TREMENDOUSLY. Yeah, it's fattening, but like regular lasagna, we don't make stuff like this everyday.

In my house, this is gone in a flash. I've also made for a friend's family while my friend was recovering from surgery. It got two thumbs way, way up.

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I have been cooking this lasagna for a couple of years now and I must say it is absolutely fabulous! Granted, I do know there is a ton of fat in this recipe, I love cooking it occasionally because my whole family loves it! The first time I cooked it, I was like many others, trying to get more cheese because there wasn't enough for every layer, running out of sauce, and getting my top too crispy. I ended up using whole bags of cheese and using the sauce more sparingly my next go around. As for the topping, I usually bake it for 30 minutes instead of 45 and it turns out perfectly! I liked another reviewer's advice for using foil and I will try that next time. I usually cook the pepperoni in my microwave on paper towels so as to reduce the grease factor and it does make it so much less greasy. Love this meal paired with a salad and can't wait to bake it again!