Pepperoni, Pineapple and Mushroom Lasagna
1/2 pound pepperoni
1/4 minced onion
1 cove garlic, crushed
1 can crushed tomatoes
2 cans tomato paste
2 cans tomato sauce
1 fresh pineapples, diced
1/2 pound portabella mushrooms
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
8 lasagna noodles
10 ounces ricotta cheese
1/2 cup grated Parmesan cheese
Preheat oven to 375 degree.
Bring a pot of water to boil with 1 tablespoon salt. Add lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
In a bowl, combine ricotta cheese with egg, and 2 tablespoons parsley.
In skillet, cook pepperoni, onion, and garlic over medium heat until browned. Season with sugar, basil, pepper, and remaining parsley. Stir in crushed tomatoes, water, tomato paste, mushrooms, pineapple and tomato sauce.
Spread meat 1 1/2 cups of meat sauce in bottom of a 9 x 13 inch baking dish. Arrange 5 noodles lengthwise over meat sauce. Spread with one half of the ricotta mixture. Spoon 1 1/2 cups meat sauce over it, and sprinkle with 1/8 cup Parmesan cheese. Repeat layers, and top with remaining Parmesan cheese. Cover with foil; making sure the foil does not touch the cheese.
Bake in oven for 25 minutes. Remove foil and bake for additional 25 minutes. Cool for 10 minutes before serving.