Pepperoni lasagna is satisfying lasagna for years when our children were small, they preferred it more than a steak dinner! Now my grandchildren request that I bring a pan along when I visit and, of course, I do. From Barbara McIntosh of Midland Texas.

Ingredients 

1-1/2 pounds ground beef

1 small onion, chopped

2-1/2 cups water

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 teaspoon beef bouillon granules

1 tablespoon dried parsley flakes

2 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon garlic salt

2 eggs

1-1/2 cups (12 ounces) small-curd cottage cheese

1/2 cup sour cream

8 lasagna noodles, cooked and drained

1 package (3-1/2 ounces) sliced pepperoni

2 cups (8 ounces) shredded part-skim

mozzarella cheese

1/2 cup grated Parmesan cheese

Method 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. 

Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

In a small bowl, combine the eggs, cottage cheese and sour cream. 

Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni.

Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.

Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. 

Let stand for 15 minutes before cutting. Yield: 12 servings.