"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pizzagna Recipe

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This recipe for Pizzagna, by , is from From My Home to Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


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

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
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.




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