Pizza Lasagna Recipe

Of all the culinary mashups I’ve attempted in my kitchen, none have been met with the same level of wide-eyed, jaw-dropped enthusiasm as Pizza Lasagna. The first time I served this, I simply called it “a special casserole” to my family, wanting their unbiased reaction. The silence that fell over the dinner table was broken only by the sounds of forks clinking and satisfied hums. My youngest, a notoriously picky eater who dissects every meal, looked up with a smear of tomato sauce on his cheek and declared, “Mom, this tastes like the best pizza and the best lasagna had a super-baby!” And honestly, that’s the most perfect description I’ve ever heard. It’s the comfort food of all comfort foods—a rich, hearty, and unbelievably cheesy creation that combines the structured layers of a classic lasagna with the universally adored flavors of a loaded pepperoni pizza. It has since become our go-to for family celebrations, potlucks, and those chilly evenings when only the most decadent meal will do. This isn’t just a recipe; it’s an event.

What Exactly is Pizza Lasagna?

Pizza Lasagna, often affectionately nicknamed “Pizzagna,” is the glorious fusion of two of Italy’s most famous culinary exports. Imagine a traditional lasagna, but with a delicious pizza-inspired twist. Instead of a classic Bolognese or marinara, the layers are built with a robust, herb-infused pizza sauce. The fillings swap traditional ground meat for classic pizza toppings like savory pepperoni, Italian sausage, and your favorite veggies. And the cheese? It’s a molten, gooey masterpiece of mozzarella and Parmesan, creating that irresistible “cheese pull” everyone loves.

At its core, it follows the lasagna blueprint: layers of pasta, sauce, cheese, and fillings, all baked together in a casserole dish. However, every component is chosen to evoke the experience of biting into a slice of your favorite supreme pizza. It’s a dish that satisfies cravings you didn’t even know you had, offering the hearty, fork-and-knife satisfaction of lasagna with the fun, familiar, and flavor-packed punch of pizza. It’s the perfect answer to the age-old question, “Should we have pizza or pasta for dinner?” With this recipe, you never have to choose again.

Why This Pizza Lasagna Recipe Will Become Your Favorite

This isn’t just another casserole; it’s a culinary game-changer that will earn a permanent spot in your recipe collection. Here’s why you and your family will fall in love with it:

• The Ultimate Crowd-Pleaser: This dish has universal appeal. It brings together flavors that are adored by kids and adults alike. It’s the perfect centerpiece for a family dinner, a potluck where you want to bring the star dish, or a game-day feast.
• Infinitely Customizable: Just like a pizza, this lasagna is a blank canvas for your favorite toppings. Whether you’re a meat lover, a veggie enthusiast, or a fan of controversial toppings like pineapple (we don’t judge!), you can tailor this recipe to your exact tastes.
• Perfect for Meal Prep: This is a fantastic make-ahead meal. You can assemble the entire lasagna a day or two in advance and keep it in the fridge, or even freeze it for a future dinner emergency. The flavors actually meld and become even more delicious overnight.
• Simple, Accessible Ingredients: There are no hard-to-find specialty items here. This recipe uses common pantry and grocery store staples, making it an easy and approachable dish for cooks of any skill level.
• Incredibly Hearty and Satisfying: This is a substantial meal. A small slice is packed with flavor, protein, and cheesy goodness, ensuring that everyone leaves the table feeling full and happy.

The Ultimate Pizza Lasagna Recipe

This recipe is designed for a standard 9×13 inch baking dish and yields a generous, deeply layered lasagna.

Ingredients for the Pizza Meat Sauce

• 1 lb (450g) lean ground beef (85/15 recommended)
• 1 lb (450g) ground Italian sausage (mild or hot, casing removed)
• 1 large yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 1 (28-ounce / 800g) can crushed tomatoes
• 1 (15-ounce / 425g) can tomato sauce
• 1 (6-ounce / 170g) can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon fennel seeds (optional, but enhances the “sausage” flavor)
• 1 teaspoon granulated sugar (to balance the acidity of the tomatoes)
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Ingredients for the Cheese Filling and Layers

• 1 (16-ounce / 450g) box lasagna noodles (standard or no-boil)
• 1 (32-ounce / 900g) container whole milk ricotta cheese
• 1 large egg, lightly beaten
• 1 cup (100g) grated Parmesan cheese, divided
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups (16 ounces / 450g) shredded low-moisture, whole milk mozzarella cheese, divided
• 1 (8-ounce / 225g) package sliced pepperoni, divided
• Optional “Toppings”: 1 cup sliced black olives, 1 cup sautéed mushrooms, 1 cup sautéed bell peppers.

Step-by-Step Instructions to Build Your Masterpiece

Follow these detailed steps to create a flawless Pizza Lasagna. The key is in the layering and allowing the flavors to meld.

Step 1: Prepare the Hearty Pizza Meat Sauce

1. Brown the Meats: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add Meats and Aromatics: Add the ground beef and Italian sausage to the pot. Use a wooden spoon to break the meat apart as it cooks. Continue cooking until the meat is fully browned and no pink remains, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Drain the Fat: Carefully drain off any excess grease from the pot. This is a crucial step to prevent a greasy lasagna.
4. Simmer the Sauce: Return the pot to the stove. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, fennel seeds, sugar, and red pepper flakes. Season generously with salt and black pepper.
5. Let it Meld: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to an hour, for the flavors to deepen. Stir occasionally. While the sauce simmers, you can prepare the other components.

Step 2: Prepare the Noodles and Cheese Filling

1. Cook the Noodles: If using standard lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente (slightly firm). Drain them and lay them flat on a piece of parchment paper or a lightly oiled baking sheet to prevent sticking. If using no-boil noodles, you can skip this step.
2. Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup of the grated Parmesan cheese, fresh parsley, salt, and pepper. Mix until everything is well incorporated. This mixture adds a creamy, rich layer that balances the robust sauce.

Step 3: Assemble the Pizza Lasagna

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of olive oil.
2. First Layer (Sauce): Spread about 1.5 cups of the meat sauce evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and creates a flavorful base.
3. Second Layer (Noodles): Arrange a single layer of lasagna noodles over the sauce. You may need to slightly overlap them or break a noodle to fit the dish perfectly.
4. Third Layer (Cheese Filling): Dollop half of the ricotta cheese mixture over the noodles and spread it into an even layer using the back of a spoon or an offset spatula.
5. Fourth Layer (Mozzarella and Pepperoni): Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta. Arrange a single layer of pepperoni slices on top of the cheese, just like you would on a pizza.
6. Fifth Layer (Sauce): Spread another 1.5 cups of meat sauce over the pepperoni layer.
7. Repeat the Layers: Repeat the process once more:
   • Noodles
   • The remaining ricotta mixture
   • Another 1 cup of shredded mozzarella
   • Another layer of pepperoni (and any other “toppings” like olives or mushrooms)
   • Another 1.5 cups of meat sauce
8. Final Layer: Top with the final layer of noodles. Spread the remaining meat sauce over the top, ensuring it covers the noodles completely to prevent them from drying out.
9. The Cheesy Top: Sprinkle the remaining 2 cups of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese evenly over the top. Arrange a final, decorative layer of pepperoni slices on the cheese.

Step 4: Bake to Golden, Bubbly Perfection

1. First Bake (Covered): Cover the baking dish tightly with aluminum foil. Be sure to tent the foil slightly or spray the underside with cooking spray to prevent the cheese from sticking to it.
2. Bake for 45 minutes. Baking it covered allows the lasagna to heat through and the noodles to cook completely without the top burning.
3. Second Bake (Uncovered): Carefully remove the foil. Return the lasagna to the oven and bake for another 15-20 minutes, or until the cheese on top is completely melted, bubbly, and beautifully golden brown on the edges.
4. CRUCIAL – Let it Rest: Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing and serving. This is the hardest but most important step! It allows the layers to set, preventing the lasagna from turning into a sloppy mess when you cut into it.

Nutrition Facts

• Servings: 10-12 generous servings
• Calories Per Serving: Approximately 750-850 kcal (This is an estimate and will vary based on the specific brands of cheese, meat-to-fat ratio, and any additional toppings used).

Preparation Time

• Prep Time: 30 minutes (includes chopping and mixing)
• Cook Time: 1 hour 30 minutes (includes simmering the sauce and baking)
• Rest Time: 20 minutes
• Total Time: Approximately 2 hours 20 minutes

How to Serve Pizza Lasagna

Serving this dish is an event in itself. Because it’s so rich and hearty, the accompaniments should be simple to complement, not compete with, the main course.

• The Classic Italian-American Way:
  • Garlic Bread: A must-have for soaking up any extra sauce on the plate.
  • Simple Green Salad: A crisp salad with a light vinaigrette dressing (like a simple red wine or balsamic vinaigrette) provides a fresh, acidic contrast to the richness of the lasagna. Think romaine lettuce, cherry tomatoes, and cucumber.
• With Vegetable Sides:
  • Roasted Broccoli or Asparagus: Roasting vegetables with a little olive oil, salt, and pepper brings out their natural sweetness and adds a healthy, delicious component to the meal.
  • Steamed Green Beans: A simple side of steamed green beans tossed with lemon juice and butter adds a pop of color and freshness.
• Garnishes for the Table:
  • Freshly Grated Parmesan Cheese: For an extra cheesy kick.
  • Red Pepper Flakes: For those who like an extra bit of heat.
  • Fresh Basil or Parsley: A sprinkle of fresh, chopped herbs right before serving adds a burst of freshness and aroma.

5 Additional Tips for the Perfect “Pizzagna”

1. Use Low-Moisture Mozzarella: This is key! While fresh mozzarella is delicious on pizza, it releases a lot of water when baked for a long time. Low-moisture, whole milk mozzarella (the kind you buy in a block or pre-shredded) melts beautifully and provides that classic cheese pull without making your lasagna watery.
2. Don’t Skimp on the Sauce Simmer: The 30-60 minute simmer time for the sauce isn’t just for heating it up; it’s for developing deep, complex flavors. This step transforms a basic tomato sauce into a rich, savory pizza sauce that forms the soul of the dish.
3. Shred Your Own Cheese: While pre-shredded cheese is convenient, it’s often coated in starches like cellulose to prevent clumping. These anti-caking agents can inhibit a smooth, perfect melt. For the ultimate gooey, cheesy experience, buy a block of low-moisture mozzarella and shred it yourself.
4. Embrace the Edges: When spreading your sauce and cheese, make sure to go all the way to the edges of the baking dish. This ensures every bite is flavorful and prevents the outer noodles from becoming dry and hard. The crispy, slightly caramelized cheese on the edges is one of the best parts!
5. Let Leftovers Be Your Friend: This Pizza Lasagna tastes even better the next day. The flavors continue to meld in the fridge. Reheat individual slices in the oven or toaster oven (covered with foil at first, then uncovered) for a crispy top, or in the microwave for a quick and easy lunch.

Frequently Asked Questions (FAQ)

1. Can I make Pizza Lasagna ahead of time?
Absolutely! This is one of the best make-ahead meals. You can assemble the entire lasagna (without baking), cover it tightly with plastic wrap and then foil, and refrigerate it for up to 48 hours. When ready to bake, remove the plastic wrap, keep the foil on, and add about 10-15 minutes to the initial covered baking time since it will be starting from cold. You can also freeze the unbaked lasagna for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.

2. My lasagna turned out watery. What did I do wrong?
A watery lasagna is a common problem with a few potential causes. The most likely culprits are: using fresh mozzarella instead of low-moisture, not draining the fat from the meat sufficiently, or adding watery vegetables (like mushrooms or bell peppers) without sautéing them first to cook off their excess moisture. Also, be sure to let the lasagna rest for at least 15-20 minutes after baking; this allows the liquid to be reabsorbed into the layers.

3. Can I use no-boil lasagna noodles for this recipe?
Yes, you can. No-boil (or oven-ready) noodles are a great time-saver. They absorb liquid from the sauce to cook, so you may need to ensure your sauce is slightly looser or add an extra 1/4 to 1/2 cup of tomato sauce to the recipe. Layer them in the dish dry, just as you would the boiled noodles, and bake as directed. The result is just as delicious.

4. Can I make this a vegetarian Pizza Lasagna?
Definitely! To make it vegetarian, simply omit the ground beef and Italian sausage. You can replace it with a plant-based ground meat alternative, or you can bulk up the sauce with a variety of “pizza” vegetables. Sauté 2-3 cups of a combination of diced mushrooms, bell peppers, onions, and even zucchini before adding them to your sauce or as a separate layer in the lasagna.

5. What is the best pan to use for baking lasagna?
A 9×13 inch ceramic or glass baking dish is the ideal choice. These materials heat evenly and retain heat well, which helps the lasagna cook through consistently. Metal pans can sometimes react with the acid in the tomato sauce, imparting a slight metallic taste, though a high-quality anodized aluminum pan is also a fine option. Ensure your dish is at least 2.5 to 3 inches deep to accommodate all the delicious layers without bubbling over.

Print