ALEXIA'S LASAGNA (MEAT SAUCE, PEPPERONI & EGGS)
Dinner
Intermediate

ALEXIA'S LASAGNA (MEAT SAUCE, PEPPERONI & EGGS)

Layered lasagna with long-simmered bolognese-style meat sauce, pepperoni, ricotta, eggs, and mozzarella.

"Ooey gooey cheesy goodness — Alexia’s lasagna is layered with love, flavor, and her famous slow-simmered meat sauce!" - Alexia

90 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 lb Ground Sirloin Beef
  • 1 1/2 lbs Ground Chuck Beef
  • 3 cans Pastene Kitchen Ready Tomatoes (Ground Peeled Tomatoes)
  • 6 cloves Fresh Garlic, minced
  • 1/4 cup Italian Seasoned Bread Crumbs
  • 1/2 cup grated Pecorino Romano Cheese
  • 1 cup Water
  • 6 tbsp Extra Virgin Olive Oil
  • 1 tbsp Sugar
  • 15 Fresh Basil Leaves
  • Red Chili Flakes (to taste)
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • Cracked Black Pepper (to taste)
  • 2 lbs Whole Milk Ricotta Cheese
  • 2 packages Shredded Whole Milk Mozzarella Cheese
  • 1 cup grated Pecorino Romano Cheese (for layering)
  • 8 Hard-Boiled Eggs, thinly sliced
  • 1 bunch Fresh Basil
  • 3/4 lb Thinly Sliced Pepperoni
  • 2 packages Barilla No Bake Lasagna Sheets

Instructions

1

Make the Meat Sauce

In a large pan, heat olive oil and sauté minced garlic until golden brown. Add red chili flakes to taste, then add ground beef. Season with garlic salt, garlic powder, and cracked black pepper. Add water and chop the meat finely to tenderize. Stir in bread crumbs and Pecorino Romano, cooking for 5 minutes.

2

Simmer the Sauce

Add Pastene Kitchen Ready Tomatoes, sugar, and fresh basil. Season again with garlic salt, garlic powder, and black pepper. Simmer on low for 5 hours, stirring frequently until thick and rich.

3

Prepare the Filling

In separate bowls, slice hard-boiled eggs, prepare pepperoni slices, and set out ricotta, mozzarella, Pecorino Romano, and fresh basil for layering.

4

Assemble the Lasagna

In a deep baking dish, ladle a layer of meat sauce on the bottom. Add Barilla No Bake pasta sheets, then more sauce. Add dollops of ricotta, slices of pepperoni, and thin slices of boiled egg. Sprinkle generously with mozzarella and Pecorino Romano. Repeat the layers until full.

5

Top and Bake

Finish the top layer with sauce, mozzarella, Pecorino Romano, and chopped fresh basil. Cover with foil and bake at 375°F for 45–60 minutes until bubbly and golden.

6

Serve

Let the lasagna cool slightly before slicing. Serve warm with extra sauce and Pecorino Romano on top.