Pepperoni lasagna

I cooked this in my slow cooker to avoid heating up the house on an already hot day, but it turned out a bit soupy so I think it would be better in the oven.

large, thin slices of pepperoni (my guess is I used about 12 ounces)

1 recipe homemade ricotta made from 2.5 L of milk

2 eggs

4 cups of raw spinach or lamb’s quarters, well-washed, or 10 ounces of frozen spinach

2 cloves garlic, minced

1 Tbsp. butter

2 cups sugar-free spaghetti sauce (I used PC blue menu – I think I’ll use 1 cup next time to cut down on the liquid)

Salt and pepper

2 cups grated mozzarella

If you’re baking this in an oven, preheat the oven to 350.

Heat the butter in a pan and add the garlic. Add the spinach or lamb’s quarters and cook until it is wilted. Move it to a cutting board and chop it finely.

Stir the cooked greens into the ricotta and season with salt and pepper to taste, remembering that the pepperoni is salty. Stir in the eggs

Layer tomato sauce, pepperoni, the ricotta mixture, and mozzarella in your slow cooker insert or in a baking pan, finishing with pepperoni, tomato sauce, and grated mozzarella.

Cook in the slow cooker on high for 3-4 hours or until heated through and the cheese is melted or in the oven for 1 hour.


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