Dietz Nuts lasagna

Dietz Nuts lasagna


  • 4 Bags Pepperoni Dietz Nuts
  • 2 8 oz blocks of Dietz & Watson Originals Mozzarella, shredded
  • 1 cup grated Dietz & Watson Parmesan
  • 1 pound Lasagna Noodles
  • 1 small Onion, chopped
  • 2-3 Garlic cloves, chopped
  • 1 pound Ricotta
  • 1 Egg
  • 1 25 oz jar Marinara Sauce
  • 1 8 oz can Tomato Paste
  • 1 tbsp Italian Seasoning
  • Fresh Basil, chopped
  • Salt & Pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Cook lasagna noodles according to package instructions.
  3. Cut pepperoni Dietz Nuts into thin slices. Set aside.
  4. Coat a high-sided skillet with olive oil. Add chopped onion and sauté until translucent (about 3 minutes). Add garlic and sauté for 1-2 minutes.
  5. Add tomato sauce & tomato paste. Bring to a boil. Remove from heat.
  6. Whisk egg in a large bowl, add ricotta, half of the shredded D&W Mozzarella, D&W Parmesan, Italian seasoning, ½ tsp salt, and ¼ tsp pepper.
  7. Cover the 9x13 bottom of the pan with a thin layer of sauce. Add noodles. Top with sauce, ricotta mixture, and Dietz Nuts. Top with half of remaining sauce, half ricotta mixture, shredded mozzarella, and parmesan and sprinkle the remaining Dietz Nuts on top.

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