A few weeks ago my mother-in-law celebrated her 50th Birthday in Santa Rosa Beach, Florida. It was an awesome week with my husband’s family. We rented a super cool beach house and kept it very low key. We ate in every night, played board games and celebrated 50 years of a very special lady. Really good times. For me, part of the fun was being the family chef for the week. As long as I’ve been in the family, I’ve never had the opportunity to really cook for them night after night. Sure, there have been meals here and there, but this was the first time I was able to hold them captive in the kitchen for an entire week. It was awesome!! We had burgers made with a combination of beef and bacon, biscuits with homemade sausage gravy, a good old fashioned low-country boil, steamed King Crab legs with drawn butter, a GIGANTIC mexican fiesta, and last but not least, my Mega Meaty Pizza Lasagna.
I have a few different lasagna recipes in my repertoire. One recipe I was given while visiting Italy and another that has become a huge hit on Pinterest, my Buffalo Ranch Chicken Lasagna. Both are great, but I knew neither would cut it as our first dinner at the beach. I needed to kick things up a notch to make sure this hungry bunch of meat-eaters left the table feeling satisfied. That’s when I recalled a lasagna recipe I’d seen from a cookbook my mother-in-law gave me that included ground beef, ground sausage and pepperoni. PEPPERONI! IN LASAGNA!! Yes, please! Taking that concept I added some ideas of my own and hit a serious home run. My family loved it and couldn’t get enough. I made it again a few days ago for some friends and heard more than once that it was the best lasagna they had ever tasted. I credit the pepperoni, it really does the job.
I wanted to share this easy recipe with you because if you’re anything like me, you would love to be known for your amazing, meaty, decadent, cheesy, pepperoni-laced lasagna. Is there anything better to be known for? Enjoy!!
1 lb. lean ground beef
1 lb. Italian sausage (mild)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb. pepperoni, roughly chopped
14.5 oz. can diced tomatoes
12 oz. can tomato paste
2 cups water
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1⁄4 teaspoon all-spice
1 tablespoon Worcestershire sauce
16 oz. box no-‐boil lasagna noodles
1 lb. mozzarella cheese
16 oz. ricotta cheese
1 cup grated parmesan
- Preheat oven to 350°F.
- In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano, all-spice and Worcestershire. Simmer, uncovered, for 30 minutes.
- In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
- Bake for 40 minutes or until lightly browned and bubbling.
- Let stand for 15 minutes before serving.