Ingredients
- 8 oz bulk sweet Italian sausage
- 1 small onion, chopped
- 4 cloves garlic
- 1 tbs dried Italian herbs
- 2 tbs olive oil
- 3 tbs tomato paste
- 1 can crushed tomatoes (28 oz)
- 1 can diced tomatoes in juice (14.5 oz)
- salt and pepper to taste
- 12 curly-edged dry lasagna sheets
- 3 cups shredded provolone cheese
- 1 pkg whole milk ricotta cheese (15 oz)
- 1/2 cup grated Parmesan
- 60 slices pepperoni
- olives
- shredded provolone cheese
Preparation
Step 1
Sauce:
Pulse sausage in food processor until fine. Transfer to a bowl. Mince onion and garlic in food processor. Saute onion, garlic and Italian herbs in oil in a large skillet over medium-high heat until softened, 2-3 minutes.
Add tomato paste; cook 2 minutes. Reduced heat to medium-low.
Add sausage, crushed tomatoes and diced tomatoes to skillet; cook, crushing with potato masher, until sausage is fine. Bring sauce to a simmer and cook 15 minutes, season with salt and pepper.
Coat the bottom of a 9x13 baking dish with 1 cup sauce.
Preheat oven to 350°.
For the lasagna, cook lasagna sheets in boiling salted water 5 minutes, drain and transfer to baking sheets coated with nonstick spray to cool.
Pulse 3 cups provolone, ricotta and Parmesan until spreadable. Spread 1/4 cup cheese mixture onto each lasagna sheet; top with 5 slices pepperoni, olives and 2 tbs sauce. Roll up each sheet and place, seam side down in baking dish. Top lasagna with remaining sauce, cover with foil and bake until bubbly, 1 hour. Remove foil and top lasagna with additional provolone and return to oven to melt, 5 minutes. Let set 15 minutes before serving.