Pepperoni Lasagna

Calories: 540 

Carbs: 55 g  

Fiber: 6 g  

Protein: 25 g  

Grade: A-  

Cost: $3.54

1. FRY then SIMMER 15 minutes then REST

   1. • 10 g oil

      • 100 g onion

      • 150 g bell pepper, diced

      • 50 g jalapeno, diced

      • 2 t Herbs de Provence

      • 1 t oregano

      • 1/4 t Aleppo peppers

      • 1/4 t garlic grains

      • S&P

      • 170 g pepperoni, blitzed

      • 3 cloves garlic

      • 900 g tomoatoes, blitzed

      • 1 t oregano

      • 1 t basil

      • 1/4 t rosemary powder

      • 1/4 t fennel powder

2. BUILD in 10x7 greased casserole

   1. • 1 cup sauce

      • 3 lasagna noodles (225 g total)

      • 3/4 cup sauce

      • 75 g ricotta cheese

      • 20 g parmesan, grated

      • 50 g Cheese MIX (mozzarella, fontina, pepper jack...200 g total)

3. REPEAT for 1 more layer

4. TOP LAYER

   1. • NOODLE

      • SAUCE

      • Parmesan

      • 100 g Cheese MIX

5. COVER in FOIL then BAKE at 375 degrees for 25 minutes, UNCOVER and BAKE 5 minutes, TOP with PARSLEY then REST 15 minutes