Pepperoni Lasagna Cake

Pepperoni Lasagna Cake is a bold and indulgent twist on classic lasagna, layered into a tall, cake-like form and topped generously with spicy pepperoni. With its layers of pasta, cheese, rich meat sauce, and bubbling cheese, this dish brings together the flavors of pizza and lasagna in one dramatic presentation.

Why You’ll Love This Recipe

This recipe is perfect for those who love hearty comfort food with a creative twist. The lasagna cake presentation makes it a fun and impressive centerpiece, ideal for family dinners, parties, or potlucks. The pepperoni topping adds a zesty kick, while the gooey cheese layers make every slice irresistibly satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Lasagna noodles, cooked and drained
• Ground beef or Italian sausage
• Onion, finely chopped
• Garlic, minced
• Tomato sauce or marinara
• Ricotta cheese
• Egg
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Pepperoni slices
• Italian seasoning
• Salt and pepper
• Olive oil

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic in olive oil. Add ground meat and cook until browned. Stir in tomato sauce and seasonings. Simmer for 10 minutes.
3. In a bowl, mix ricotta cheese, egg, salt, pepper, and Parmesan.
4. Layer a deep springform pan with noodles, meat sauce, ricotta mixture, and mozzarella. Repeat until full.
5. Finish with a layer of cheese and arrange pepperoni slices on top.
6. Bake for 40–45 minutes until bubbling and golden. Let rest 10 minutes before slicing.

Servings and Timing

• Servings: 8
• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Rest Time: 10 minutes

Variations

• Use turkey or plant-based meat for a lighter or vegetarian option.
• Swap ricotta for cottage cheese if preferred.
• Add sautéed spinach, mushrooms, or bell peppers between layers.

Storage/Reheating

• Store leftovers covered in the refrigerator for up to 4 days.
• Reheat individual slices in the oven at 350°F (175°C) or in a skillet with a lid.
• Can be frozen in slices and reheated from frozen.

FAQs

What makes this a “cake”?

It’s stacked high in a round pan and sliced like a cake, though it’s made of lasagna.

Can I use no-boil noodles?

Yes, but they may need a little extra sauce or moisture between layers.

Will the pepperoni burn?

Not if added on top just before baking or loosely covered with foil partway through.

Can I make it ahead?

Yes, assemble up to one day ahead and refrigerate before baking.

What pan should I use?

A springform pan is ideal to hold the height and make slicing easy.

How do I keep the layers from sliding?

Let the lasagna rest before slicing, and make sure layers are pressed firmly.

Can I use different cheese?

Yes, provolone, fontina, or cheddar blends work well.

Is this freezer-friendly?

Yes, freeze in slices for easy reheating later.

Can I make it spicy?

Add red pepper flakes to the sauce or use spicy pepperoni.

What should I serve with it?

It pairs well with garlic bread and a green salad.

Conclusion

Pepperoni Lasagna Cake is a deliciously bold dish that combines the comfort of lasagna with the flair of pizza. With its dramatic look and unforgettable flavor, it’s a guaranteed hit for both casual meals and festive occasions.

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