I’m… not a great cook. I don’t get much enjoyment from it either. As you might imagine, oven-ready lasagna noodles are my friend! As I was shopping last week, I decided to try something different, because I didn’t even feel like browning the ground beef for a regular meat lasagna. Recalling once upon a time when the twins were tiny babies and a friend brought us a delicious lasagna that had pepperoni added between a couple of the layers (amazing that I can remember anything from those days, but this was some really good food), I grabbed some turkey pepperoni and, on a whim, a package of sliced mushrooms.
I followed the directions on the lasagna package more-or-less (it called for ricotta cheese with egg and seasonings plus tomato sauce with the browned meat mixed in), but I used a jar of sauce on its own, without the ground beef.
I added the pepperoni (torn in half) and mushrooms atop the sauce layer, all except the very bottom & top. I added a little shredded parmesan cheese on top and baked as directed–350F for 30 min. with foil on top, then another 15 min. uncovered to make everything nicely browned and bubbly.
I really had no idea how it would turn out, but with the preparation as easy as it was, I’d be happy as long as it was edible. It ended up even better than that. The kids gobbled it up, my husband loved it, and the flavors were light but just different enough to make it interesting.