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“This is a traditional, kid friendly lasagna with a little hidden treasure of pepperoni in each slice. My family came up with this concept one day when we were making lasagna and had some pepperoni left over from making some homemade pizza. It has been a staple ingredient ever since!! Caution: may cause family and friends to invite themselves over for dinner!!”
1hr 30mins
14 cups

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees. Put ricotta cheese into mixer on low. While ricotta is mixing, brown ground sausage and place in med mixing bowl.
  2. Boil water for noodles. Add olive oil and salt to water.
  3. Add 1/2 Mozzarella/Italian cheese to ricotta and continue to mix on low. Brown ground beef/turkey while this is mixing. Add ground meat to ground sausage.
  4. Add water to noodles and cook to package directions. Add the other half of cheese when mixture becomes evenly blended.
  5. Add eggs, parsley, and oregano to cheese mixture, then drain noodles.
  6. Begin to layer your ingredients in 13 x 9 x 2 inches glass baking pan. Start with sauce to prevent noodles from sticking and crisping to the bottom. Then do a layer of noodles, then the cheese mixture.
  7. Lay out the pepperoni in rows following the pasta line. Try to space out according to how you will cut the lasagna. Sometimes,for convenience, we mix the tomato sauce with the meat mixture, if so, save about a 1/2 cup of sauce for the top. If you decide not to mix, then you will just have an extra step in the layering with meat, then sauce.
  8. Repeat layering until you reach the top layer. The top should have noodles, then simply sauce (without meat). Sprinkle top with Parmesan cheese.
  9. Put in oven for 30-45 minute Remove from oven and let sit for 5-10 minutes (good time to pop in some garlic bread) then serve.

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