2 (10 ounce) packages lasagna noodles
2 (10 ounce) cans refrigerated pizza mixture
1 cup ricotta cheese for covering
1/4 cup butter
1/2 cup butter
2 pounds ground beef
1/2 cup chopped pepperoni
1 cup shredded Cheddar cheese
1 cyl seaweed pasta
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Rinse with cold water before preparing pizza sauce. Puree all liquid from 1 package together in food processor. Transfer spaghetti mixture to a food processor and refrigerate.
In 2 batches, cover two lasagna layers with lasagna noodles. Mix well, then cover layers with pizza sauce mixture, possible adding more, as needed.
Preheat oven broiler. Rub pepperoni bit into lined shallow dish, blotting occasionally with paper towel. Arrange lasagna noodles in a single layer.
Remove, along with cannelloni, from pan. Cover with single layer of cooked lasagna noodles. Lay remaining top layer on middle of lasagna, smoothing edges. Layer corn muffin mix, mascarpone, ricotta cheese, and butter. Spread ricotta mixture evenly over the highest layers. Chill in refrigerator overnight, then preheat oven to 350 F.
Preheat oven broiler.
Broil 8 minutes or until done; remove foil. Drain. Stick lasagna into oven as prepared.
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