Blazy'S Pepperoni Studded Lasagna

• 2 lbs lasagna sheets
• 2 cups 1/8" pepperoni slices
• 4 cups tomato sauce
• 1 lb ricotta
• 16oz shredded mozzarella
• 2 lbs bulk cooked italian sausage
• 3/4 cup parmesan
• for homemade sauce:
• 3oz extra-virgin olive oil
• 1 minced yellow onion
• 5 med garlic cloves, crushed
• 6 cups skinned and diced roma tomatoes
• 2 Tbs thin sliced fresh basil leaves
• 1 Tbs minced fresh oregano leaves
• salt
• fresh ground black pepper

1. for homemade sauce:
2. in med saucepan, heat olive oil
3. add onion and cook over med to low heat until transparent
4. add garlic and cook until almost brown
5. add tomoatoes and cook for 1/2 hour over low to med heat
6. add basil and oregano and cook for 30 min
7. season to taste with salt/pepper
8. cool and store in refrigerator until ready to use
9. preheat oven 30 375
10. boil 6qt of water, pinch of salt, cook pasta to al dente
11. remove and shock in ice bath
12. in med saucepan add pepperoni and saute over med heat until crispy, remove and drain on paper towel
13. in 10x14x3" baking pan or dish pout 1 cup tomato sauce in bottom and around sides
14. layer lasagna on the bottom of pan, overlap 1/2", add 1/3 amt of ricotta, 1/3 amt of mozzarella, and 1/3 amt of sausage
15. sprinkle generously with parmesan
16. add 1/2 cup tomato sauce and 1/4 cup of pepperoni
17. repeat 2 more times
18. on top sheet top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with parmesan
19. bake for approx 45 min, remove, let sit for 15 min
20. cut and serve immediately

lasagna sheets, pepperoni, tomato sauce, ricotta, mozzarella, sausage, parmesan, extravirgin olive oil, yellow onion, garlic, roma tomatoes, thin, oregano, salt, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/blazys-pepperoni-studded-lasagna-50140752 (may not work)