Ingredients
2 lbs lasagna sheets
2 cups 1/8" pepperoni slices
4 cups tomato sauce
1 lb ricotta
16oz shredded mozzarella
2 lbs bulk cooked italian sausage
3/4 cup parmesan
for homemade sauce:
3oz extra-virgin olive oil
1 minced yellow onion
5 med garlic cloves, crushed
6 cups skinned and diced roma tomatoes
2 Tbs thin sliced fresh basil leaves
1 Tbs minced fresh oregano leaves
salt
fresh ground black pepper
Preparation
for homemade sauce: in med saucepan, heat olive oil add onion and cook over med to low heat until transparent add garlic and cook until almost brown add tomoatoes and cook for 1/2 hour over low to med heat add basil and oregano and cook for 30 min season to taste with salt/pepper cool and store in refrigerator until ready to use
preheat oven 30 375 boil 6qt of water, pinch of salt, cook pasta to al dente remove and shock in ice bath
in med saucepan add pepperoni and saute over med heat until crispy, remove and drain on paper towel
in 10x14x3" baking pan or dish pout 1 cup tomato sauce in bottom and around sides layer lasagna on the bottom of pan, overlap 1/2", add 1/3 amt of ricotta, 1/3 amt of mozzarella, and 1/3 amt of sausage sprinkle generously with parmesan add 1/2 cup tomato sauce and 1/4 cup of pepperoni repeat 2 more times
on top sheet top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with parmesan
bake for approx 45 min, remove, let sit for 15 min
cut and serve immediately
