Love pizza? Love lasagna? Then do we have the dish for you. Pizza Lasagna—it’s the ultimate Italian fusion, featuring pepperoni, pasta, veggies and mounds of cheese!
In a perfect world, everything would be made of pizza. Pizza burgers, pizza salads, pizza chairs, pizza combs… you name it, I can “pizza” it.
Unfortunately, this isn’t a perfect world and pizza-ification is limited to only a few dishes. Luckily, lasagna is one of those dishes! Yes, you read that correctly. Lasagna—an Italian staple my kids love—and pizza—another Italian staple my kids love—can be combined to make one super-sized meal.
And when I say “super-sized,” I’m not kidding. There’s a lot going on here. Different meats, numerous veggies, three cheeses… and pasta! No matter how much your family eats, you WILL have leftovers. It’s like the Bible story about the fish and the loaves of bread. This pizza lasagna will fill you up. If you’re ambitious or prefer a dinner with options, then check out my serving suggestions below. Otherwise, throw away your belt and dig in!
What Other Ingredients Can I Add?
Do you have a flyer for your local pizza joint? Open it up and take a gander at the list of toppings at your disposal. Pretty much any of them can be added to your pizza lasagna. Amazing, right? I usually get the kids’ input on this one, the same way I do when ordering pizza. They like to be consulted and, what’s more, it makes the meal “fun” for them. Of course, I get veto power so I never make a pizza lasagna with ingredients I’m just not feeling that day but it does help me overcome the agony of choice. Some toppings I can recommend that aren’t listed below are bacon, cheddar cheese, ham, and sliced tomatoes, but like I said, there are few that won’t work. In fact, the only occasion when things have gotten heated was when someone suggested pineapple. Who knew pineapple was such a hot-button topic (er, topping)?
How do I store this pizza lasagna?
If your kids don’t scarf down all your pizza lasagna and there’s still some left, just let it cool completely then store in an airtight container. You can either put it in the fridge for up to 4 days or freeze it for 3–4 months. The lasagna freezes well, so don’t be afraid of making a couple of casseroles’ worth, eat one, and store the other. To reheat, thaw it in the fridge overnight then warm it in the microwave or back in the oven for 20 minutes. You can also reheat from frozen; just check out its center and remove when cooked fully through.
Serving Suggestions
Once you pick up this pizza lasagna you’ll realize there’s a LOT to this meal—so much so, it may not require a side dish to supplement it. That said, the one thing this pizza lasagna doesn’t have is a breaded crust! So, why not pick up an Italian crusty bread? Almost the same thing, right? And you can’t have an Italian meal without a glass of Italian red. To up the veggie quotient, Grilled Asparagus is a simple fix, as is this Healthy Brussels Sprout Salad. For dessert, try my Zabaglione, a dish comprising custard, cream, and strawberries.
Pizza Lasagna Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 8 oz. mushrooms sliced
- 1 lb. sausage meat
- 1 tsp Italian herbs
- ½ tsp red pepper flakes
- salt
- 16 oz. ricotta cheese
- 1 egg
- ½ cup Parmesan cheese
- 2 cups marinara sauce
- 8 lasagna sheets
- 3 oz. pepperoni
- ¼ cup black olives
- 5 oz. mozzarella balls
- 1 bunch fresh basil
Instructions
- Preheat the oven to 350°F. Heat the olive oil in a skillet over MED-HIGH heat. Add the onions, garlic, mushrooms, and sausage meat. Break up the meat with a spoon and cook it until it has turned brown.
- Add the Italian herbs and the red pepper flakes. Stir.
- Whisk the ricotta, egg, half the Parmesan, and a pinch of salt until smooth.
- In a 9" x 9" casserole dish layer in half the marinara sauce, then a single layer of lasagna sheets, then half the ricotta mix, pepperoni slices, and olives. Repeat the layers, from the sauce to the olives.
- Top with the mozzarella balls and the rest of the Parmesan. Bake for 45 minutes, until the cheese is bubbling and golden brown.
- Decorate with the fresh basil and serve. Enjoy!
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