Pizza Lasagna
Creamy, cheesy, and comfortingly familiar, Pizza Lasagna takes two beloved classics—pizza and lasagna—and merges them into one irresistible weeknight winner.
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Servings: 6 servings
Equipment
- Large Skillet
- Baking Dish
- Pot
Ingredients
Meat
- 1 lb Ground beef or a mix of ground beef and Italian sausage
Vegetables
- 1 small Onion finely chopped
- 3 cloves Garlic minced
Pasta
- 9 pieces Lasagna noodles dry
Sauce
- 2 cups Marinara sauce room temperature or warmed
Cheese
- 2 cups Shredded mozzarella cheese shredded
- 1 cup Ricotta cheese room temperature
Seasoning
- 1 teaspoon Italian seasoning dried
Salt and Pepper
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven and lightly grease a 9×13-inch baking dish with cooking spray or a thin coat of olive oil.
- In a large skillet over medium heat, add the ground beef (or beef and sausage mix), finely chopped onion, and minced garlic. Cook, breaking the meat apart with a spatula, until the meat is fully browned and the onion is soft and translucent, about 6–8 minutes.
- Drain any excess fat from the skillet using a spoon or by carefully tilting the pan and blotting with paper towels. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente (usually 8–10 minutes). Drain the noodles and rinse briefly under warm water to prevent sticking.
- Spread a thin, even layer of marinara sauce on the bottom of the prepared baking dish—just enough to prevent sticking and add flavor.
- Layer 3 lasagna noodles across the dish. Spoon and spread half of the meat mixture over the noodles, then dot or spread half of the ricotta cheese in small spoonfuls across the meat. Sprinkle 1 cup of the shredded mozzarella evenly and dust lightly with half of the Italian seasoning.
- Repeat: place another layer of 3 lasagna noodles, the remaining meat mixture, remaining ricotta in spoonfuls, and another cup of mozzarella. Add the last 3 noodles on top, spread the remaining marinara sauce over them, and sprinkle with the remaining mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, until the cheese is bubbly and golden on top.
- Remove from the oven and let the lasagna rest for 5–10 minutes before slicing. This allows the layers to set for clean slices. Serve warm.
Notes
For a lighter option, use part-skim ricotta and low-moisture mozzarella. You can also assemble the lasagna the night before and bake it the next day.