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Creamy Cheesy Pepperoni & Olive Lasagna




Source of Recipe


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List of Ingredients




9 lasagna noodles (not the oven-ready type)
2 tablespoons butter
2 teaspoons garlic - chopped (from jar works well)
2 tablespoons flour
2 1/2 cups evaporated milk
2 cups grated parmesan cheese-divided
3 cups shredded mozzarella cheese-divided
48 pepperoni slices
1/2 cup sliced black olives-divided
1/2 cup italian seasoned bread crumbs



Recipe



Preheat oven to 375 degrees.

Spray 9x13x2 pan with nonstick spray.

Prepare noodles as directed on package.

While noodles are cooking prepare sauce.

In 3-quart saucepan melt butter over medium heat. Add garlic & saute 1 minute, stirring constantly. Add flour; quickly blend with wire whisk until smooth. Add milk, whisk until well blended. Bring to a boil, stir occasionally.

Reduce heat & simmer for 5 minutes, stirring occasionally. Remove from heat.

Stir in 1/2 cup of the parmesan cheese & 1 cup of the mozzarella cheese until melted. Spread 1/2 cup of the white sauce on bottom of prepared pan.

Layer as follows: -3 noodles -1/3 of the sauce, spread over noodles -24 slices of pepperoni (4 rows of 6) -1/2 cup of parmesan cheese -1 cup of shredded mozzarella cheese. Repeat for second layer. Top with the remaining 3 noodles, sauce, parmesan cheese & bread crumbs. Bake in pre-heated oven, uncovered, 45 minutes or until top is golden brown & slightly crisp. Allow to stand for 10 minutes before cutting with a sharp knife.