This is another one of our favorite dinners from before we eliminated processed foods. I love that by simply cleaning up the ingredient list, I can still make this dish but feel good about all the ‘junk’ that’s no longer in it! Always makes me happy when I can continue making old favorites. 🙂
This Whole Wheat Pizza Lasagna is really good, but I’ll admit that my husband doesn’t like the whole wheat noodles as much as the old ‘regular’ noodles. So, I will say, if you’re not used to whole wheat noodles, you may want to try with regular first and gradually work your way into the whole wheat version. My daughter didn’t notice a bit, though, and she had two helpings!! One of my twin boys ate his whole serving and the other only had a couple bites (but that’s about all I can expect from him most dinners, anyway). I’m not going back to regular noodles, though, so I guess my husband just needs to suck it up a bit, huh??? 😉
Whole Wheat Pizza Lasagna
- 1 package whole wheat lasagna noodles
- 1 lb bulk Italian sausage (local, free-range is best – I buy mine from Honored Prairie)
- 14 oz. can organic pizza sauce (I use Muir Glen organic)
- Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, freshly shredded
- About 1/8 lb nitrate-free pepperoni, cut into smaller pieces (I use the Applegate brand from Whole Foods. I purchased 1/4 lb, but only used about half of it for this casserole. I froze the rest for a future pizza.)
Cook lasagna noodles according to package. While noodles are cooking, cook sausage over medium heat. Drain sausage on paper towels to remove excess grease. Drain noodles. In a lightly greased 9×13″ baking dish, layer half of the noodles, half of the sausage, half of the pizza sauce and half of the pepperoni and cheeses. Repeat layers. I usually like to leave a few pepperoni pieces out to create some type of fun ‘design’ on top…just because. 🙂 Bake at 350 degrees for 30-35 minutes. Serve and enjoy!
Layering the lasagna noodles can be somewhat time consuming, but I usually try to make this dinner a little earlier in the day and then when it’s time to eat dinner, I just pop it in the oven.
Another great thing about this dinner? It makes so much that we can spread it out between two dinners (and still have a little left over for lunch the following day)! Love when I get a break from cooking dinner some nights. 🙂
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