|Vegetable oil||1 Tablespoon|
|Lasagne noodles||20 (Uncooked)|
|Shredded mozzarella cheese||2 1⁄4 Cup (36 tbs)|
|Thinly sliced pepperoni||4 Ounce|
|Canned mushrooms stems and pieces||4 Ounce, drained (1 Can)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|For pizza sauce|
|Vegetable oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Tomato sauce||1 Can (10 oz)|
|Tomato paste||1 Can (10 oz)|
|Grated parmesan cheese||2 Tablespoon|
|Dried oregano||2 Teaspoon|
|Dried basil||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Bay leaf||1 Small|
Prepare Pizza Sauce; set aside.
Bring water to a rapid boil in a heavy 7 quart pot or Dutch oven.
Add salt and oil.
Gradually add lasagne noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Butter a 15" x 10" jelly-roll pan or rimmed baking sheet.
Arrange 10 cooked lasagne noodles in pan.
Sprinkle with 3/4 cup cheese.
Cover with remaining 10 noodles.
Spread Pizza Sauce evenly over noodles.
Place pizza in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 10 minutes.
Remove from oven.
Arrange pepperoni slices, mushroom stems and pieces and green pepper over pizza.
Sprinkle with remaining 1-1/2 cups cheese.
Return to oven.
Bake until cheese melts, about 15 minutes.
Makes 1 large pizza.
Pizza Sauce: In a medium saucepan, heat oil and butter.
Saute onion, celery and garlic until onion is golden.
Stir in tomato sauce, tomato paste, Parmesan cheese, oregano, basil, salt, sugar, Worcestershire sauce, pepper and bay leaf.
Simmer until thickened, 15 minutes.
Remove bay leaf.
Use at once or freeze for future use.
Makes about 2-1/2 cups.