My key to making a kick ASS lasagna is pepperoni. I know, I know, its not normal to be adding no freakin’ pepperoni to lasagna, but wow wee!!! Its good!
Here is what you need:
- 1 lb of ground beef
- half a package of Philly cream cheese
- about a half cup of ricotta cheese
- 1 package of pepperoni
- A large bowlful of shredded mozarella
- A thing of parmesan cheese.
- 1/2 tsp of some garlic
- 1/4 to 1/2 of an onion
- 1 bottle/can of your favorite spaghetti sauce (I use the Hunt’s brand)
- I buy the no boil lasagna noodles from Barilla.
- a dash of olive oil
- some non-stick spray PAM
- a 9X9 glass baking dish
- a skillet
Add some olive oil and brown the meat in a skillet, never on High, always cook on medium medium-high.
Add garlic and onion (chop it up fine)
Add the spaghetti sauce.
Mix it up and let it simmer.
Take the glassware and spray it with your PAM or whatever non-stick stuff.
Lay down two lasagna noodles.
Add a spoonfull of spaghetti sauce
Add some cream cheese FUCK YEAH!
Add some Ricotta cheese
Add some pepperoni (I can get 14 pieces in there. I lay four out, one in each near the corner, then then one in between each of those, then one in the middle, then into the open spots between the middle and the corners)
I’ll take pictures next time I make it, I swear!
Add some shredded mozarella
Add some parmesan cheese
Then repeat until you have 4 layers down.
On the very top, pour the rest of the spaghetti sauce and fill in all the sides and stuff.
Preheat your oven to 350 degrees and bake for a half hour!
BOOYAH!