Lasagne classique garnie de pepperonis
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    préparation
    45minutes
    cuisson
    1hour 5 minutes
    portions
    8
    type of dish
    Main course
    préparation
    45minutes
    cuisson
    1hour 5 minutes
    portions
    8
    type of dish
    Main course
    Lasagne classique garnie de pepperonis
    [addthis tool="addthis_inline_share_toolbox"]
      préparation
      45minutes
      cuisson
      1hour 5 minutes
      portions
      8
      type of dish
      Main course
      préparation
      45minutes
      cuisson
      1hour 5 minutes
      portions
      8
      type of dish
      Main course
      ingredient
      • 1 onion(s) chopped
      • 3 cloves of garlic minced
      • 15 mL (1 tbsp.) vegetable oil
      • 454 g (1 lb) lean ground beef
      • 1 red bell pepper diced
      • 1 package (227 g) sliced mushrooms
      • 2 celery stalks chopped
      • 2 cans (796 mL each) crushed tomatoes
      • 10 mL (2 tsp.) dried basil
      • 10 mL (2 tsp.) dried oregano
      • 7.5 mL (½ tbsp.) salt
      • 2 bay leaves
      • 2 mL (mL) crushed red pepper flakes
      • 12 lasagna noodles cooked
      • 225 g (½ lb.) pepperoni, sliced
      • 625 mL (2½ cups) grated mozzarella cheese
      • 1 onion(s) chopped
      • 3 cloves of garlic minced
      • 15 mL (1 tbsp.) vegetable oil
      • 454 g (1 lb) lean ground beef
      • 1 red bell pepper diced
      • 1 package (227 g) sliced mushrooms
      • 2 celery stalks chopped
      • 2 cans (796 mL each) crushed tomatoes
      • 10 mL (2 tsp.) dried basil
      • 10 mL (2 tsp.) dried oregano
      • 7.5 mL (½ tbsp.) salt
      • 2 bay leaves
      • 2 mL (mL) crushed red pepper flakes
      • 12 lasagna noodles cooked
      • 225 g (½ lb.) pepperoni, sliced
      • 625 mL (2½ cups) grated mozzarella cheese
      prep time
      1. In a large pot, cook onion and garlic in oil. Add ground beef and continue cooking on high, breaking beef apart with a wooden spoon.
      2. Add bell pepper, mushrooms, celery, crushed tomatoes and spices, then simmer over low heat for 20 minutes, partly covered. Stir occasionally while cooking.
      3. Place rack in the centre of the oven. Preheat oven to 180°C (350°F).
      ASSEMBLY:
      1. In a 13 x 9 in. (33 x 23 cm) baking dish, spread 2 cups (500 mL) of sauce and cover with a layer of pasta (4 noodles).
      2. Cover pasta with around 500 mL of sauce, then add half the pepperoni and top with 250 mL (1 cup) cheese.
      3. Spread another 500 mL of sauce over cheese and cover with another layer of pasta (4 noodles).
      4. Finish by layering the remaining sauce, followed by pepperoni, then topped with cheese.
      5. Bake for around 30 minutes and finish cooking on broil for approximately 5 minutes or until cheese is golden brown.