Pepperoni Lasagna

Ingredients:

2 cups fresh ricotta cheese

1/2 lb grated provolone cheese

1/2 lb grated mozzarella cheese

1/2 lb grated romano cheese

1/2 lb grated parmigiano-reggiano cheese

1 1/2 lbs thinly sliced pepperoni

1 egg

1/4 cup milk

28 oz can of crushed tomatoes

5 oz can of tomato paste

1 tablespoon of freshly chopped basil

salt

pepper

1 package dried lasagna noodles

chopped parsley, for garnish

Prep:

Preheat oven to 350.

In a very large mixing bowl, combine ricotta, provolone, mozzarella, romano, 3/4 of the parmigiano-reggiano, egg, milk, and basil.

Mix well.

In a separate medium mixing bowl, combine the crushed tomatoes and tomato paste.

Mix well.

Season with salt and pepper.

Bring water to a rolling boil in a large pot, add lasagna noodles and left over basil.

Boil noodles for approximately 10-12 minutes.

Assembly:

Drain lasagna noodles.

Spread 1 layer of noodles length-wise in a 13x9x2 pyrex pan.

Cover with sauce.

Sprinkle cheese mixture over sauce.

Evenly spread 1/4 of the pepperoni over the sauce and cheese.

Cover with another layer of noodles and repeat the process above with the remaining ingredients.

Top the lasagna with the remaining 1/4 of the parmigiano-reggiano cheese.

Baking:

Place in over and bake until bubbly and golden brown, about 1 hour.

Remove from the oven and cool for about 10 minutes before serving.

Slice and serve. Garnish with parsley.