Pepperoni Lasagna
>From Taste of Home

I've served this satisfying lasagna for years - when our children
were small, they preferred it more than a steak dinner! Now my
grandchildren request that I bring a pan along when I visit...and, of
course, I do. -Barb McIntosh, Midland, Texas

1-1/2 pounds ground beef
1 small onion, chopped
2-1/2 cups water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1 carton (12 ounces) small-curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Servings 12

Prep 60 Min.
Cook 45 Min.
Total 105 Min.

In a skillet, cook beef and onion over medium heat until meat is no
longer pink; drain. Add water, tomato sauce, tomato paste, bouillon
and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
30 minutes. In a bowl, combine eggs, cottage cheese and sour cream.
Spread
1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish.
Layer with four noodles, the cottage cheese mixture and pepperoni.
Top with remaining noodles and meat sauce. Sprinkle with mozzarella
and Parmesan cheeses. Cover and bake at 350 for 35 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 15 minutes
before cutting.


Source: Taste of Home

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