A Surprising Twist on Lasagna That You Will Love
Try This Antipasto Lasagna Recipe Today!
If you are in the mood for something different, then this Antipasto Lasagna recipe will hit the spot. While it is clearly recognizable as a lasagna, the ingredients are completely different from a classic lasagna recipe.
Made with fried pepperoni, artichoke hearts, roasted red bell peppers, caramelized onions, and cheese, this lasagna recipe will turn heads. And in another twist, it uses pesto as the sauce instead of a classic tomato sauce.
Ready to get started? Let’s go!
Helpful Hints
- Save time by using no boil lasagna noodles. They have worked perfectly for me every time.
- You can certainly make your own pesto, but I always buy a jar of premade pesto.
- For the crunchy texture, take the time to fry the pepperoni in a dry skillet until crisp. This texture is a nice contrast to the softness of the other ingredients.
- To caramelize the onions, peel and slice into strips and place in a skillet. Stir frequently until the onions turn a golden color. This will take approximately 15 minutes.
- For the artichoke hearts, you can buy a jar or can of marinated artichoke hearts. Just be sure and drain them really well.
- You can also buy a bag of frozen artichoke hearts and roast them in the oven. Just spread on a sheet pan and drizzle with olive oil, salt, and pepper. Bake at 400 degrees until they start to get caramelized.
- The same thing goes for the red bell peppers. I usually buy a jar of roasted red bell peppers, but you can also roast them yourself.
- To roast red bell peppers, place them whole on a sheet pan and place into a 400 degree oven until the skin starts to turn black. Then remove them to a bowl and cover with plastic wrap for 30 minutes. The final step is to peel the skin away and remove the seeds before chopping.
- You do not need to layer the pesto on extra thick. Thin layers work better and prevent the lasagna from being too oily.
- This dish is perfect to make ahead. You can assemble it and refrigerate it before baking for up to 24 hours.
- You can also freeze it prior to baking once you have assembled it. For best results, thaw overnight in refrigerator.
- When baking, cover the lasagna loosely with aluminum foil until the last 15 minutes of baking.
- You can also freeze any leftover baked lasagna. Again, for best results thaw overnight in the fridge before reheating.
Antipasto Lasagna
Equipment
- Large pot, large skillet or pan
- 9" x 13" baking dish
Ingredients
- 8 oz no boil lasagna noodles
- 8 oz pepperoni
- 10 oz jar of pesto
- 16 oz jar of roasted red peppers
- 12 oz jar of marinated artichoke hearts
- 1 large onion, sliced
- 6 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 350°.
- In a large skillet, cook pepperoni over medium heat on both sides until crispy. Remove and drain on paper towels.
- Using the same skillet, cook the onions in the grease from the pepperoni on medium heat until soft and a golden color. This takes 10-15 minutes.
- Spray a 9" x 13" baking pan with cooking spray.
- Spread a thin layer of pesto on bottom of dish.
- Place four lasagna noodles on top of pesto and cover with another thin layer of pesto.
- Spread with 2 cups of mozzarella cheese.
- Place a layer of pepperoni on top of mozzarella cheese.
- Add a layer of caramelized onions, roasted red peppers, and artichoke hearts.
- Sprinkle grated Parmesan cheese over vegetables.
- Repeat layers beginning with lasagna, pesto, cheese, pepperoni, onions, roasted red peppers, artichoke hearts, and Parmesan cheese.
- Place remaining 4 lasagna noodles on top. Cover with rest of mozzarella cheese. Sprinkle grated Parmesan cheese over the top.
- Bake for 1 hour or until lasagna is bubbling and the cheese is lightly browned on top. Cover loosely with foil for first 35 to 45 minutes of baking.
- Remove foil and bake for an additional 15 minutes or until lasagna is bubbling and cheese is browned on top.
- Remove from oven and let rest for 10 to 15 minutes before serving.
Note: Recipe from Kristin @ whatagoodday.com. All images and content are copyright protected. Please do not use my images without prior permission. I’m happy for you to share my recipe, but please link back to this post for the recipe. Thank you!
How to Serve Antipasto Lasagna
This makes a meal all on its own, but you can serve a side salad of your choice with this along with some garlic bread.
The leftovers reheat nicely in the microwave. As I mentioned earlier, the leftovers freeze well. Place leftovers on a layer of aluminum foil that is topped with plastic wrap. The double layer of wrapping will keep it protected in the freezer.
I hope you enjoy this twist on lasagna! Let me know in the comments if you make it.
Have a good day!
Kristin
P.S.: Are you looking for more easy recipes that your family will love? Then Try This Easy, Cheesy Southwest Mac and Cheese Recipe or Make an Easy and Delicious Instant Pot Irish Beef Stew.
If you are looking for a great classic lasagna recipe, my favorite one is by Ina Garten. Her Turkey Lasagna can be found on Food Network’s website. I usually swap out the turkey Italian sausage for pork Italian sausage. Hands down, it is my favorite classic red sauce lasagna!
Kristin, this recipe sounds amazing!! It is certainly on my list to try!!
I want to try this out too! It sounds amazing!
I hope you will enjoy it! – Kristin
Kristi,
Thank you for sharing this recipe. I think you gave it to me years ago and it got misplaced.
I’m extra glad then that I did this post so you can have the recipe again! – Kristi