Pepperoni and Parmesan Lasagna

1.Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2.Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.

3.In a medium skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic, oregano, and basil, cooking for 1 more minute. Remove from heat.

4.In a mixing bowl, combine ricotta cheese, egg, 1/2 cup grated Parmesan, chopped parsley, salt, and black pepper. Mix until smooth.

5.To assemble, spread 1/2 cup marinara sauce on the bottom of the prepared baking dish. Layer 4 noodles over the sauce, slightly overlapping. Spread 1/3 of the ricotta mixture over noodles, sprinkle with 1/3 of the sautéed onion mixture, arrange 1/3 of the pepperoni slices, and top with 1/3 of the mozzarella. Spoon 1/2 cup marinara over the cheese.

6.Repeat the layering process two more times: noodles, ricotta mixture, onion mixture, pepperoni, mozzarella, and marinara sauce.

7.Finish with a final layer of noodles, the remaining marinara sauce, and sprinkle with the reserved 1/4 cup Parmesan cheese.

8.Cover the dish with foil and bake for 40 minutes. Remove foil and bake an additional 15-20 minutes, until the top is golden and bubbling.

9.Let the lasagna rest for 15 minutes before slicing. Garnish with extra parsley and serve hot.