Perfect Pepperoni Lasagna

1 c. ricotta cheese
1 lg. egg, lightly beaten
1 c. grated Parmesan cheese, divided
1 jar (24 oz.) spaghetti sauce
1 box oven ready lasagna noodles
35-40 slices of pepperoni (small rounds, such as Hormel)
12 slices deli provolone cheese
1 c. water; divided
ground black pepper to taste

Heat oven to 375 degrees. Combine ricotta cheese, egg, Parmesan cheese, ½ c. water and pepper to taste. Add remaining ½ c. water to spaghetti sauce, mixing well. Spread ½ c. sauce over the bottom of a 9×9 baking dish. Place three of the uncooked noodles on top of the sauce and spread 1/3 of the ricotta mixture over the noodles. Top ricotta with a single layer of pepperoni then cover with 4 slices of provolone cheese. Spread 1 c. spaghetti sauce evenly over the top. Repeat the layering process twice more with all ingredients. Place remaining noodles on top, covering with the remaining spaghetti sauce. Sprinkle with remaining Parmesan. Cover dish tightly with foil and bake for 45 minutes. Remove foil and bake 10 minutes more. Let dish rest for 5-10 minutes before serving.

Debbie Culp