I searched this group (http://tinyurl.com/dec9e) and found this isn't a
new idea, but all the threads in that search had *slices* of pepperoni.
I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
two of them, about the size of hot dogs, in a blister pack. No one
knows it's there unless you mention it.

Also I have a question: What is that dried sliced bread some people put
in lasagna? Would San Francisco sourdough be a good choice?