Nutrition Facts

Serving Size 167 g

(Approx. 8 Servings)

Amount Per Serving

Calories	340	Calories From Fat	160

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 11 g	55%

Trans Fat 0.0 g

Cholesterol 65 mg	22%

Sodium 700 mg	29%

Total Carbohydrate 21 g	7%

Dietary Fiber 1 g	4%

Sugars 3 g

Protein	22 g

Vitamin A 8%	•	Iron 4%

Vitamin C 0%	•	Calcium 50%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Pepperoni Pizza Lasagna

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 H-E-B Mighty Crust Uncured Pepperoni Pizza, approximately 2 (9.5 ounce) pizzas

1 cup(s) whole milk ricotta cheese

1/3 cup(s) H-E-B Grated Parmesan & Romano Cheese, plus more as needed for topping

1 cup(s) H-E-B Organics Tomato Basil Pasta Sauce, divided use, plus more as needed

2 cup(s) shredded mozzarella cheese, plus more as needed

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Instructions

Preheat oven to 425°F.

While oven is heating, let pizzas sit at room temperature to thaw slightly.

In a bowl combine ricotta with Parmesan & Romano cheese and mix well to combine. Set aside.

To build lasagna, line a sheet pan with parchment paper. Place first pizza in center of sheet pan.

Evenly spread ricotta mixture over top of pizza. Spread half of sauce over ricotta and finally spread 1 cup of mozzarella over the sauce.

Place second pizza directly on top of first pizza. Spread remaining sauce over pizza and sprinkle with remaining mozzarella cheese.

Sprinkle a little more Parmesan & Romano cheese over the top before baking if desired.

Bake for 20 to 25 minutes or until cheese is melted and pizzas are fully cooked.

Allow to rest for 10 minutes before cutting into slices and serving.