Lasagna With Pepperoni

• 1 lb. deli sliced pepperoni
• 1 1/2 lb. meat ball mixture (made into 1/2-inch meatballs and precooked)
• 2 lb. Mozzarella cheese, grated
• 1 gal. tomato sauce
• no boil lasagna noodles (soaked in hot water until ready)
• olive oil
• 2 lb. Ricotta cheese
• 2 lb. Muenster cheese, grated
• 1 small can (1/4 c.) Romano cheese (add to tomato sauce)

1. Oil bottoms of two 9 x 14-inch roasting or cake pans.
2. Spoon 2/3 cup sauce on bottom of pans.
3. Place noodles 3 across in pan. Spread a spoonful of sauce over noodles.
4. (Take note of direction that noodles overlap, all noodle levels should go in the same direction or lasagna will not hold its form.) Dot noodles with Ricotta cheese (1-inch dollops, 3 inches apart).
5. Between dollops, put a cooked meatball.

deli, mozzarella cheese, tomato sauce, boil lasagna noodles, olive oil, ricotta cheese, muenster cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100084 (may not work)