Home >Recipes >Pepperoni, Macaroni and Cheese “Lasagna Style”

Serves: 8

• salt and freshly ground pepper
• 1 lb lasagna
• olive oil
• 4 tbsp butter, plus 1 tbsp
• 1 tsp garlic, minced
• 4 tbsp all-purpose flour
• 2 1/2 cups half-and-half
• 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
• 4 oz grated cheddar
• 8 oz grated mozzarella
• 1 lb pepperoni, sliced thin
• 1/2 cup fresh bread crumbs

Preparation Time: 35 minutes
Cooking Time: 1 hour

Fill a large pot with water and bring to a boil over high heat. Add 1 tbsp salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.

In a heavy, medium saucepan melt 4 tbsp of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt and pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375°F.

In a large bowl combine 1/4 cup Parmesan, cheddar and mozzarella. Toss to combine.

Grease a 3-quart baking dish or casserole with 1 tbsp of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.

Sprinkle 1/2 cup bread crumbs on top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.