Easy Lasagna With Pepperoni

• 12 lasagna noodles
• 1 tablespoon olive oil, plus more for oiling dish
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 2 cups crushed tomatoes (from a 28-oz can)
• 1 teaspoon dried oregano, plus more for garnish
• 1/2 teaspoon sea salt
• 1/2 fresh ground black pepper
• 1 (15 ounce) container ricotta cheese
• 3 tablespoons chopped flat leaf parsley
• 1 tablespoon chopped fresh tarragon
• 8 ounces shredded mozzarella cheese (or a mixture) or 8 ounces provolone cheese (or a mixture)
• 6 tablespoons finely grated parmesan cheese
• 80 small pepperoni slices (about 7 oz)

1. Preheat the oven to 350u0b0 F.
2. Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
3. Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
4. Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
5. Stir together the ricotta, parsley, and tarragon in a small bowl.
6. To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
7. Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
8. Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
9. Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
10. Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
11. To serve, cut the lasagna into 6 pieces and serve.

lasagna noodles, olive oil, garlic, onion, tomatoes, oregano, salt, ground black pepper, ricotta cheese, flat leaf parsley, tarragon, mozzarella cheese, parmesan cheese, pepperoni

Taken from www.food.com/recipe/easy-lasagna-with-pepperoni-519943 (may not work)