Ingredients
16 uncooked lasagna noodles1/2 pound bulk Italian sausage1/2 pound sliced baby portobello mushrooms1/4 cup chopped sweet onion1 jar (24 ounces) tomato basil pasta sauce1-1/2 teaspoons brown sugar1-1/2 teaspoons fennel seed, crushed1/2 teaspoon dried tarragon1-1/8 teaspoons salt, divided1/8 teaspoon crushed red pepper flakes, optional1 package (3-1/2 ounces) sliced pepperoni2-1/2 cups shredded part-skim mozzarella cheese2-1/2 cups part-skim ricotta cheese2 cups grated Parmesan cheese, divided2 large eggs, lightly beaten6 tablespoons minced fresh parsley, divided3 tablespoons minced fresh basil or 1 tablespoon dried basil1/2 teaspoon pepper
Preparation
Cook noodles according to package directions.
Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired.
In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain.
In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt.
Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan.
Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.
