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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.

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

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

Find it online: https://thefamilycooking.com/pizza-lasagna/