Lasagna With Pepperoni - cooking recipe

Ingredients

1 lb. deli sliced pepperoni
1 1/2 lb. meat ball mixture (made into 1/2-inch meatballs and precooked)
2 lb. Mozzarella cheese, grated
1 gal. tomato sauce
no boil lasagna noodles (soaked in hot water until ready)
olive oil
2 lb. Ricotta cheese
2 lb. Muenster cheese, grated
1 small can (1/4 c.) Romano cheese (add to tomato sauce)

Preparation

Oil bottoms of two 9 x 14-inch roasting or cake pans.
Spoon 2/3 cup sauce on bottom of pans.
Place noodles 3 across in pan. Spread a spoonful of sauce over noodles.
(Take note of direction that noodles overlap, all noodle levels should go in the same direction or lasagna will not hold its form.) Dot noodles with Ricotta cheese (1-inch dollops, 3 inches apart).
Between dollops, put a cooked meatball.