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Pepperoni Lasagna Recipe

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This recipe for Pepperoni Lasagna, by , is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deidrea McGlown

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb ground beef
1 small onion chopped
2 1/2 cups water
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 teaspoon beef boullon granules
1 tablespoon dried parsely flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1 carton (12 oz) small curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3 1/2 oz) sliced pepperoni
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:
Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add water, tomato sauce and paste, bouillon and seasonings. Bring to boil. Reduce heat; simmer uncovered for 30 minutes. In a bowl combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9 baking dish. Layer with 4 noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. Cover and bake at 350 for 35 minutes before cutting.

Number Of Servings:
Number Of Servings:
12

 

 

 

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