You also know by now that my favorite thing is creating crazy new recipes that nobody has tried before.
So it should come as no surprise that we were in the lasagna lab and created the grand poobah of lasagna recipes.
Pepperoni pizza lasagna with broccoli rabe.
Did I hear you correctly?
Yes you did! I know it sounds different, but hear us out.
We were in the pizza lab last week, and came up with the most delicious pizza. It had no meat sauce, but was filled with tomato sauce, pepperoni, broccoli rabe, and a drizzle of calabrian chili mayo.
So we figured that if it worked on a pizza, it probably would be just as good in a lasagna.
The pepperoni and rabe replaces the ground beef found in a traditional lasagna, giving the whole dish a nice, peppery zing. A component you never knew lasagna needed.
This pepperoni lasagna is one of my new all time favorites. We guarantee the whole family will love this.
Let the pros show you how it’s done!
*Don’t feel like reading? We filmed this just for you! Watch our step by step tutorial on how to make this.*
Here's what we used
Ricotta cheese: Make the tastiest cheese mixture by adding salt, black pepper, parmesan cheese, parsley, and warm marinara sauce to your ricotta. Combine ricotta cheese and everything else by mixing it together with a wooden spoon.
Broccoli rabe: Roast your own delicious broccoli rabe! Check out our recipe if you want to make it perfectly every time.
Pepperoni: Buy a good quality stick from the grocery store and slice it thinly yourself. They’ll cup up perfectly in a way that pre-sliced pepperoni slices just can’t.
Lasagna sheets: Use homemade lasagna sheets or store bought ones. Just pay attention to package directions to see how they need to be prepared beforehand.
Marinara sauce: Make your own, or buy some from the store. Either way, use a good one.
Mozzarella pizza cheese: Use low moisture whole milk mozzarella pizza cheese. It’ll go perfectly with the pepperoni.
Provolone cheese: I know, I know, “provolone doesn’t belong on lasagna” but don’t knock it ‘til you try it!
Here's how we did it
First, get a casserole dish, lasagna tray, or whatever you can find. Spread marinara sauce over the bottom of the dish.
Layer a lasagna sheet on top of the sauce, followed by a few dollops of the ricotta cheese mixture, and place provolone cheese on top. Hit it with grated cheese, and your first layer is done (we really stuffed this single layer)!
Repeat yet again for a third time for the top layer. This time, you’re going to sprinkle mozzarella pizza cheese over the provolone and grated cheese, and top the entire lasagna with pepperoni, broccoli rabe, and more grated Romano.
Bake in the oven at 400° for 40-45 minutes. Drizzle with some homemade Calabrian chili mayo and some fresh basil before serving.
Q: Can I add another protein to this?
A: Sure. Try cutting up and adding some Italian sausage to the layer of pepperoni. It’ll be delicious!
Q: I don’t like ricotta. What else can I use?
A: Midwesterners swear by making their lasagna with cottage cheese. Try using some of that instead!
Q: What can I do with the leftover ingredients?
A: Make some lasagna rolls! Take some of the remaining noodles and roll them up with all of the ingredients, making pepperoni pizza lasagna roll ups. They’ll come out great!