Pizza Lasagna

Why You’ll Love This Recipe

I love this recipe because I get two classic comfort foods in one dish. It has the saucy, cheesy layers I expect from lasagna, but pepperoni, mozzarella, oregano, and pizza sauce give every serving the flavor of my favorite pizza.

I also find Pizza Lasagna convenient when I’m feeding family or friends. One large baking dish provides plenty of servings, and I can assemble it ahead of time when I don’t want to prepare everything immediately before dinner.

Another reason I enjoy this recipe is how easily I can customize it. I can add mushrooms, bell peppers, olives, sausage, or practically any pizza topping I normally enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat Sauce

• 1 pound ground beef
• 1/2 pound Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups pizza sauce or marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Cheese Filling

• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

For Assembly

• 12 lasagna noodles
• 3 cups shredded mozzarella cheese
• 5–6 ounces sliced pepperoni
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, optional for serving

Directions

I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

I bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions until just al dente. I drain them and arrange them separately so they don’t stick together while I prepare the remaining ingredients.

For the meat sauce, I place the ground beef and Italian sausage in a large skillet over medium-high heat. I add the diced onion and cook everything until the meat is browned and the onion is tender, breaking the meat into small pieces as it cooks.

I drain any excess grease before adding the garlic. I cook the garlic for about 30 seconds, then stir in the pizza sauce, oregano, basil, salt, and black pepper. I reduce the heat and let the sauce simmer for about 10 minutes.

While the sauce simmers, I prepare my cheese filling. I combine the ricotta, egg, Parmesan, and Italian seasoning in a medium bowl and stir until evenly mixed.

To assemble the Pizza Lasagna, I spread a thin layer of meat sauce across the bottom of my prepared baking dish. I arrange a layer of lasagna noodles over the sauce.

I spread some of the ricotta mixture over the noodles, followed by meat sauce, shredded mozzarella, and pepperoni slices.

I repeat the layers until I’ve used the ingredients, finishing with noodles, sauce, plenty of mozzarella, pepperoni, and grated Parmesan on top.

I cover the baking dish loosely with aluminum foil, making sure the foil doesn’t press against the cheese. I bake the lasagna for about 25 minutes.

I remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly browned around the edges.

I remove the Pizza Lasagna from the oven and let it rest for 10–15 minutes before cutting. I find this resting period important because it allows the layers to settle and makes the lasagna much easier to slice.

Servings and Timing

I get approximately 8–10 servings from this Pizza Lasagna.

I allow around 30 minutes for preparation and approximately 40–45 minutes for baking. I also give the lasagna 10–15 minutes to rest before serving.

• Prep time: 30 minutes
• Cook time: 40–45 minutes
• Resting time: 10–15 minutes
• Total time: approximately 1 hour 20 minutes to 1 hour 30 minutes
• Servings: 8–10

Variations

For a meat-lover’s Pizza Lasagna, I add cooked bacon, ham, or additional Italian sausage along with the pepperoni. I make sure any extra meat is already cooked before adding it to the layers.

For a vegetable version, I leave out the ground beef, sausage, and pepperoni. Instead, I use sautéed mushrooms, bell peppers, onions, spinach, or zucchini. I cook vegetables that contain lots of moisture before assembling the lasagna so they don’t make the finished dish watery.

When I want extra pizza flavor, I add sliced black olives, sautéed mushrooms, and diced green peppers between the layers.

For a spicier version, I use hot Italian sausage, add crushed red pepper flakes to the sauce, or use spicy pepperoni.

I can also change the cheese combination. I sometimes add shredded provolone or a little cheddar along with the mozzarella for an even richer cheese layer.

If I want a Hawaiian-inspired variation, I use ham and small pieces of well-drained pineapple in place of the pepperoni.

Storage/Reheating

I let leftover Pizza Lasagna cool before transferring individual portions to airtight containers. I keep them refrigerated for up to 3–4 days.

To reheat a single serving, I place it on a microwave-safe plate, cover it loosely, and microwave until heated through. Adding a spoonful of sauce before reheating can help keep the lasagna moist.

When reheating several servings, I prefer the oven. I place the lasagna in an oven-safe dish, cover it with foil, and warm it at 350°F (175°C) until the center is thoroughly heated.

Pizza Lasagna also freezes well. I wrap individual portions tightly or place them in freezer-safe containers and freeze them for up to 2–3 months. I thaw frozen portions overnight in the refrigerator before reheating for the most even results.

FAQs

Can I make Pizza Lasagna ahead of time?

Yes. I can completely assemble the lasagna, cover the baking dish, and refrigerate it before baking. I usually prepare it up to a day ahead. When baking it directly from the refrigerator, I allow a little additional cooking time and make sure the center is thoroughly heated.

Can I use no-boil lasagna noodles?

Yes. I can use oven-ready lasagna noodles to save preparation time. I make sure there’s enough sauce surrounding the noodles because they need moisture to soften properly while the lasagna bakes. I also follow the package instructions since cooking times can vary between brands.

What pizza toppings can I add to Pizza Lasagna?

I can use many of the toppings I’d normally put on pizza. Pepperoni, cooked sausage, mushrooms, bell peppers, olives, ham, onions, and jalapeños all work well. I cook meat and moisture-rich vegetables before adding them to the lasagna.

How do I keep Pizza Lasagna from becoming watery?

I drain excess grease from the cooked meat and avoid adding raw vegetables that release lots of moisture. If I use ingredients such as mushrooms, zucchini, or spinach, I cook them first and remove as much excess liquid as possible.

Why should I let Pizza Lasagna rest before slicing?

I let the lasagna rest for 10–15 minutes because the hot sauce and cheese need time to settle. If I cut it immediately after removing it from the oven, the layers can slide apart and release more liquid. Resting gives me cleaner, sturdier slices.

Conclusion

Pizza Lasagna brings together everything I love about two classic comfort foods. I get layers of pasta and creamy ricotta from traditional lasagna combined with pepperoni, mozzarella, tomato sauce, and Italian seasonings that remind me of pizza.

Pizza Lasagna

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Pizza Lasagna combines hearty lasagna layers with the cheesy, saucy flavors of a classic pepperoni pizza. Tender noodles, seasoned meat sauce, creamy ricotta, mozzarella, Parmesan, and pepperoni make this a satisfying comfort-food dinner.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 20 minutes to 1 hour 30 minutes
• Yield: 8–10 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

• 1 pound ground beef
• 1/2 pound Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups pizza sauce or marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, for the filling
• 1 teaspoon Italian seasoning
• 12 lasagna noodles
• 3 cups shredded mozzarella cheese
• 5–6 ounces sliced pepperoni
• 1/2 cup grated Parmesan cheese, for assembly
• Fresh basil or parsley, optional for serving

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just al dente. Drain and arrange them separately to prevent sticking.
3. Place the ground beef, Italian sausage, and diced onion in a large skillet over medium-high heat. Cook until the meat is browned and the onion is tender, breaking the meat into small pieces as it cooks.
4. Drain excess grease. Add the garlic and cook for about 30 seconds.
5. Stir in the pizza sauce, oregano, basil, salt, and black pepper. Reduce the heat and simmer for about 10 minutes.
6. In a medium bowl, combine the ricotta, egg, 1/2 cup Parmesan, and Italian seasoning until evenly mixed.
7. Spread a thin layer of meat sauce over the bottom of the prepared baking dish and arrange a layer of lasagna noodles over the sauce.
8. Spread some of the ricotta mixture over the noodles, then add meat sauce, shredded mozzarella, and pepperoni slices.
9. Repeat the layers until the ingredients are used, finishing with noodles, sauce, mozzarella, pepperoni, and the remaining 1/2 cup grated Parmesan on top.
10. Cover loosely with aluminum foil, keeping the foil from touching the cheese. Bake for 25 minutes.
11. Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbling, and lightly browned around the edges.
12. Remove from the oven and let the Pizza Lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley if desired and serve.

Notes

• For a meat-lover’s variation, add cooked bacon, ham, or extra Italian sausage.
• For a vegetable version, omit the meats and use sautéed mushrooms, bell peppers, spinach, zucchini, or onions.
• Black olives, mushrooms, green peppers, or jalapeños can be layered into the lasagna for additional pizza flavor.
• For extra heat, use hot Italian sausage, spicy pepperoni, or crushed red pepper flakes.
• Shredded provolone or cheddar can be combined with the mozzarella for a different cheese blend.
• For a Hawaiian-inspired variation, replace the pepperoni with ham and small pieces of well-drained pineapple.
• Assemble up to one day ahead, cover, and refrigerate until ready to bake. Allow additional baking time when cooking directly from the refrigerator.
• Store leftovers in airtight containers in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.
• Cook moisture-rich vegetables before adding them to prevent watery lasagna.

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 590 kcal
• Sugar: 7 g
• Sodium: 1250 mg
• Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 115 mg