LasagnaItalian-AmericanEasy

Party Crowdpleaser Pepperoni and Three Cheese Lasagna

Name: Party Crowdpleaser Pepperoni and Three Cheese Lasagna
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 48 oz (1360 ml) marinara sauce, store-bought or homemade; 1 lb (454 g) lasagna noodles (no-boil or regular, dried), boiled and drained if using regular; no-boil sheets used as-is; 2 lb (907 g) whole-milk ricotta cheese; 1½ lb (680 g) whole-milk mozzarella cheese, low-moisture, grated; ¾ cup (85 g) Parmigiano-Reggiano cheese, finely grated; 12 oz (340 g) sliced pepperoni (3 mm thickness); 2 whole (100 g) large eggs, room temperature; 1 tsp (6 g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; 1 tsp (1 g) dried oregano; 1 tsp (1 g) Italian seasoning blend

From the MyKitchenBank Kitchen

A generous, crowd-feeding lasagna loaded with pepperoni, ricotta, mozzarella, and parmesan, bound in a rich marinara sauce and baked until the edges bubble and the top is golden. This recipe serves 12–15 people and is perfect for potlucks, gatherings, and make-ahead entertaining.

Prep: 25 min
Cook: 50 min
Wait: 38 min
Total: 1 hr 53 min
Makes: One 9×13-inch lasagna (12–15 servings)

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Steps

Before you start

Preheat your oven to 375°F (190°C) about 15 minutes before baking.
Use a 9×13-inch baking dish; a smaller pan will overflow, a larger one may bake unevenly.
Have all three cheeses ready and grated or crumbled before you assemble.
If using no-boil noodles, have them at hand; if using dried lasagna sheets, boil them according to package directions and drain on paper towels.

1
Mix the cheese filling
- In a large bowl, combine the ricotta, 1 cup (115 g) of the grated mozzarella, ½ cup (57 g) of the parmesan, eggs, salt, pepper, oregano, and Italian seasoning.
- Stir vigorously with a wooden spoon until evenly blended.
- The mixture should be thick and creamy with no lumps of ricotta.
- Taste and adjust seasoning as needed.
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Ready when: mixture is smooth and uniform
Tip: Do not overmix after the eggs are incorporated, or the filling may become grainy.
2
Start layering in the pan
- Spread 1 cup (240 ml) of the marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Lay down a single layer of lasagna noodles to cover the sauce (break sheets if needed to fit without overlaps).
- Spread one-third of the ricotta mixture (about 1¼ cups / 300 ml) over the noodles.
- Scatter one-third of the pepperoni slices (about 4 oz / 113 g) over the cheese layer.
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Ready when: first layer is in place
Tip: Use noodles that fit snugly; overlapping is okay, but gaps in coverage will lead to dry spots.
3
Build the second layer
- Spoon about 1½ cups (360 ml) of marinara sauce over the pepperoni.
- Add another layer of noodles.
- Spread another third of the ricotta mixture over the noodles, then scatter the second portion of pepperoni.
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Ready when: layers are stacked evenly
4
Complete the final layer
- Spoon another 1½ cups (360 ml) of marinara sauce over the pepperoni.
- Add the final layer of noodles.
- Spread the remaining third of the ricotta mixture, then top with the last portion of pepperoni slices.
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Ready when: cheese and pepperoni are distributed
5
Top with remaining cheese and sauce
- Pour the last ½ cup (120 ml) of marinara sauce evenly over the top layer.
- Sprinkle the remaining ½ lb (227 g) of grated mozzarella in an even layer, then finish with the remaining ¼ cup (28 g) of parmesan.
- The top should be mostly covered but some sauce should peek through for moisture.
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Ready when: cheese blankets the top and edges
Tip: Don't skimp on the top cheese—it creates the golden, bubbly crust everyone loves.
6
Bake the lasagnaOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (spray the underside with cooking spray so the cheese doesn't stick).
- Bake at 375°F (190°C) for 35 minutes covered.
- Remove the foil and continue baking for 12–15 minutes more, until the top is light golden brown and the edges are bubbling vigorously.
- If the top isn't browning after 40 minutes total, increase the oven temperature to 400°F (200°C) for the last few minutes.
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Ready when: top is golden brown, sauce bubbles at the edges, cheese is melted and pulling away slightly from pan sides
Tip: Covering with foil prevents the top from browning too quickly before the inside heats through; the uncovered final minutes crisp the cheese.
7
Rest before serving
- Remove the lasagna from the oven and let it rest, uncovered, for 15–20 minutes at room temperature.
- This allows the sauce to set slightly and makes serving cleaner without the cheese sliding off the noodles.
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Ready when: lasagna cools enough to handle safely and holds shape when portioned
Tip: Don't skip this step—a hot lasagna will fall apart on the plate.

Good to know

Tips

Use low-moisture mozzarella, not fresh mozzarella, so the lasagna doesn't become watery during baking.
Pre-grate all cheese before assembling to speed things up and ensure even distribution.
If your marinara sauce is thin, simmer it on the stove for 10 minutes before layering to reduce excess liquid and prevent a soupy lasagna.
For a crowd, you can double this recipe and use two 9×13-inch pans side by side; increase all bake times by 10–15 minutes.

Make ahead

Assemble the lasagna up to 24 hours ahead, cover with foil, and refrigerate. Bake from cold, adding 10–15 minutes to the total bake time. Unbaked lasagna also freezes beautifully for up to 3 months; thaw overnight in the fridge before baking and add 5–10 minutes to the bake time.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in a 350°F (175°C) oven for 12–15 minutes, covered with foil, until warmed through. Freeze cooked lasagna for up to 3 months in an airtight container or heavy-duty foil; thaw overnight in the fridge and reheat as directed above, adding 5 extra minutes if reheating from frozen.

Substitutions

marinara sauce, store-bought or homemade → Homemade tomato sauce or a blend of tomato paste (¾ cup / 180 ml) mixed with crushed tomatoes (28 oz / 794 g) and broth. Store-bought sauce is convenient for crowds, but homemade adds deeper flavor. The sauce quantity should be about 48 oz (1360 ml) total.
sliced pepperoni (3 mm thickness) → Italian sausage (removed from casings and crumbled) or a combination of pepperoni and mushrooms. Sausage creates a different but equally popular filling; use the same weight (12 oz / 340 g) and brown it before layering.
whole-milk mozzarella cheese, low-moisture → Whole-milk mozzarella mixed with ½ cup (57 g) shredded provolone for sharper flavor. This adds depth without changing the overall texture or melt quality.
whole-milk ricotta cheese → A mixture of ½ ricotta and ½ mascarpone (454 g each) for a richer, creamier texture. This makes the filling more indulgent; omit one egg if using mascarpone to prevent the filling from becoming too loose.