Ingredients: |
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for the pan Kosher salt and freshly ground pepper 16 ounces sweet Italian sausage, casings removed 1 medium red onion, finely chopped 1 medium green bell pepper, finely chopped 48-ounce jar marinara sauce 2 cup roughly chopped deli-sliced ham (about 2 ounces) 1/2 cup pitted black olives, sliced (optional) 2 cups sliced pepperoni (about 6 ounces) 1 box lasagna noodles 6 cups shredded part-skim mozzarella cheese 1 cup grated parmesan cheese (about 1 ounce) 4 large eggs, lightly beaten
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Directions: |
Directions:Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage breaking up the meat, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and pepper and cook, scraping up the browned bits, until the vegetables soften, about 4 minutes. Add the marinara sauce, bring to a simmer and cook 5 minutes. Remove from the heat and stir in the ham, olives and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
Meanwhile, preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs; drain and toss with the remaining 1 tablespoon olive oil. Combine 6 cups mozzarella, the parmesan and eggs in a bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Layer a sprayer 9x13 pan with noodles Spread 2 cups sauce in the pan and top with half of the ricotta mixture; cover with a layer of noodles. Repeat with 2 more cups sauce, the remaining mixture and another layer of noodles, Top with the remaining sauce, 2 cup mozzarella and 1/4 cup pepperoni. Bake until browned and bubbling, about 1 hour Let stand 15-30 minutes Remove the foil and slice. |