- 1 lb. lean ground beef
- 1 lb. sage flavored sausage
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 T. olive oil
- 1 lb. sliced pepperoni
- 1 (16 oz) can tomatoes, diced or stewed
- 1 (12 oz) can tomato paste
- 2 cups water
- 2 tsp. salt
- 1/2 tsp. pepper
- 1 T. dried oregano
- 16 oz. lasagna noodles
- 16 oz. ricotta cheese
- 16 oz. mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Preheat the oven to 350 degrees
In a large, heavy skillet, lightly brown the ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely seperated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano.
Cook and drain the lasagna noodles according to package directions.
In a 9x13x2 inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella and parmesan cheese, ending with sauce, mozzarella and parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3 inch squares and serve.