If you have a passion for all things cheesy, saucy, and satisfyingly meaty, then prepare to fall head over heels for this Cheesy Pepperoni Sausage Pizzagna Recipe. This dish takes the best of pizza and lasagna and marries them into one decadent casserole that’s packed full of gooey mozzarella, savory sausage, zesty marinara, and that irresistible pepperoni punch. Every bite offers layers of flavor and texture that feel like a warm homemade hug, guaranteed to become a favorite for family dinners or impressing friends. Trust me, once you try this Cheesy Pepperoni Sausage Pizzagna Recipe, you’ll keep coming back for more!
Ingredients You’ll Need
This Cheesy Pepperoni Sausage Pizzagna Recipe might look like it has a long list of ingredients, but each one is incredibly simple and crucial for building those amazing layers of flavor and texture. From the smooth ricotta to the spicy pepperoni, everything plays its part perfectly.
- No Boil Lasagna Sheets: These save you time and absorb sauce beautifully during baking for tender layers.
- Marinara Sauce: Choose your favorite jarred marinara to add a rich, tangy base that ties the dish together.
- Shredded Mozzarella Cheese: Or an Italian blend, it melts perfectly for that signature cheesy pull.
- Pepperoni Slices: Adds a spicy, meaty pop that makes this pizzagna unforgettable.
- Ground Sausage: Brings savory depth with its juicy, flavorful bite.
- Eggs: Help bind the creamy ricotta filling and keep it luscious.
- Ricotta Cheese: Contributes smooth creaminess and balances the zest of the sauce.
- Shredded Parmesan Cheese: Adds a nutty, salty finish to each layer and the topping.
How to Make Cheesy Pepperoni Sausage Pizzagna Recipe
Step 1: Prepare the Sausage and Sauce
Start by heating a large skillet over medium-high heat to brown the ground sausage thoroughly. This step locks in all that flavorful fat, which pairs beautifully with the next seasonings. Once browned, drain off any extra grease to keep the dish from becoming too oily. Add a jar of your marinara sauce straight into the skillet and let it simmer with the sausage for about 15 minutes. This slow cook allows the flavors to meld and intensify, setting a delicious foundation for your pizzagna.
Step 2: Prep the Pepperoni
While the sausage simmers, slice half your pepperoni into quarters to use within the layers, leaving the other half whole for that classic pepperoni look on top. This mix of sizes means each bite captures a little variety—some bites with tiny pepperoni surprises, others with a full round to savor.
Step 3: Mix the Ricotta Filling
In a large bowl, combine your eggs, ricotta cheese, salt, pepper, and half the shredded parmesan. Whisk these together until creamy and smooth. This mixture brings a lovely richness that complements the tangy sauce and spicy pepperoni, making each lasagna layer extra luscious and tender.
Step 4: Assemble the Layers
Grab a 9×13 baking dish and spread half a cup of marinara sauce evenly on the bottom to prevent sticking. Next, layer 4 lasagna sheets across the bottom, leaving a little space between them since they will expand. Spoon on a layer of your sausage marinara, then dollop about a third of the ricotta mixture over the sauce. Sprinkle this with shredded mozzarella and the quartered pepperoni. Repeat this layering process two more times—lasagna noodles, sauce, ricotta, cheese, and pepperoni—to build those irresistible stacked flavors.
Step 5: Finish and Bake
For the final layer, add a generous amount of marinara, a big handful of mozzarella, parmesan, and scatter your whole pepperoni slices on top for that perfect presentation. Pour extra sauce around the edges to keep the pasta moist as it bakes. Cover tightly with foil and bake the pizzagna on a middle rack at 425°F for 40 minutes. Remove the foil for the last 20 minutes to brown and bubble the cheese beautifully. Once done, let it rest for 10 minutes so it firms up and is easier to slice.
How to Serve Cheesy Pepperoni Sausage Pizzagna Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley over the hot pizzagna add a pop of color and a touch of freshness that brightens every rich bite. A drizzle of high-quality extra virgin olive oil can also enhance the flavors with a silky finish.
Side Dishes
Pair this hearty pizzagna with a crisp green salad tossed in a light vinaigrette to balance out the richness. Garlic bread or cheesy breadsticks make excellent companions and are perfect for scooping up any sauce left on the plate.
Creative Ways to Present
For a family-style dinner, serve the pizzagna straight from the baking dish with plenty of rustic cutlery. If you’re hosting, consider prepping individual portions in small ramekins for a charming, personal touch. You can even add a small bowl of spicy red pepper flakes on the table for those who want an extra kick.
Make Ahead and Storage
Storing Leftovers
Wrap up any leftover Cheesy Pepperoni Sausage Pizzagna Recipe tightly in airtight containers or foil and refrigerate. It stays delicious for up to 3-4 days and actually deepens in flavor as the layers meld together overnight.
Freezing
This dish freezes beautifully. After baking and cooling completely, cut into portion-sized servings and store in well-sealed freezer bags or containers. It keeps well for up to 2 months, making it an ideal make-ahead meal for busy nights.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, around 20 minutes, to keep the layers moist and the cheese melty. For quicker reheats, a microwave works too, though the texture is best when reheated slowly in the oven.
FAQs
Can I use regular lasagna noodles instead of no-boil ones?
Absolutely! Just be sure to boil the noodles according to package directions before layering to ensure they soften properly during baking.
What type of sausage works best for this recipe?
Italian sausage with fennel seeds is perfect for this pizzagna, but you can use mild or spicy depending on your heat preference. Ground turkey sausage is a leaner choice that still tastes great.
Can I make this vegetarian?
Yes! Skip the sausage and pepperoni and load it up with your favorite veggies like mushrooms, bell peppers, and spinach. Use a marinara sauce without added meat for a delicious veggie-friendly version.
Is it okay to substitute ricotta with cottage cheese?
Cottage cheese can work in a pinch, but it has more moisture and a different texture. For best results, drain it well or blend it smooth before mixing with the eggs and parmesan.
How spicy is this Cheesy Pepperoni Sausage Pizzagna Recipe?
The spice level depends largely on the sausage and pepperoni used. You can opt for mild or sweet sausage to keep it mild, or spicy varieties if you love a bit of heat. It’s completely adaptable to your taste.
Final Thoughts
There is something incredibly comforting about the layers of this Cheesy Pepperoni Sausage Pizzagna Recipe, combining the best flavors from pizza and lasagna into one spectacular dish. Whether it’s a special family meal or a fun dinner to share with friends, this recipe delivers hearty satisfaction every single time. So go ahead, roll up your sleeves, and dive in—this pizzagna is waiting to become your new favorite go-to comfort food!
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Cheesy Pepperoni Sausage Pizzagna Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Pizzagna is a delightful fusion of pizza and traditional lasagna, combining layers of no-boil lasagna sheets, rich sausage marinara sauce, creamy ricotta cheese mixture, shredded mozzarella, Parmesan, and pepperoni slices. This hearty Italian-American dish is perfect for family dinners and gatherings, offering the best of both worlds with the flavors of pizza baked into a comforting casserole.
Ingredients
Pasta and Sauce
- 16 No Boil lasagna sheets
- 2 jars preferred marinara sauce (about 24 oz each)
Cheeses
- 3 cups shredded mozzarella cheese or Italian blend
- 2 cups ricotta cheese
- 1 cup shredded Parmesan cheese, divided
- 2 eggs
Meat and Toppings
- 1 pound ground sausage
- 1 cup pepperoni slices (half sliced into quarters, half whole for topping)
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s ready for baking the pizzagna later.
- Cook Sausage: Heat a large skillet over medium-high heat. Add the ground sausage and cook until browned completely, breaking it into small pieces. Drain any excess grease, then stir in one jar of marinara sauce. Simmer the sausage and sauce mixture for 15 minutes to meld flavors.
- Prepare Pepperoni: Slice half of the pepperoni slices into quarters for layering inside the pizzagna. Keep the other half whole for the topping.
- Make Ricotta Mixture: In a large bowl, combine the two eggs, ricotta cheese, salt, pepper, and half of the shredded Parmesan. Mix thoroughly until smooth and creamy; set aside.
- Start Layering: In a 9×13-inch baking dish, spread about half a cup of marinara sauce evenly on the bottom to prevent sticking and add flavor.
- First Noodle Layer: Place four no-boil lasagna sheets over the sauce, leaving some space between them as they will expand during cooking.
- Add Meat and Cheese Layers: Spread a layer of the sausage marinara sauce over the noodles. Dollop and then gently spread one-third of the ricotta mixture over the sauce. Sprinkle generously with shredded mozzarella and Parmesan cheeses and scatter pepperoni quarters evenly on top.
- Repeat Layers: Cover with another four lasagna sheets and repeat the layering process—sauce, ricotta mixture, shredded cheeses, and pepperoni pieces—forming three complete layers in total.
- Top Layer: Finish with a final layer of lasagna sheets. Pour marinara sauce liberally over the top, then cover entirely with shredded mozzarella cheese and whole pepperoni slices.
- Add Extra Sauce: Pour extra marinara sauce around the sides of the assembled pizzagna to ensure the pasta sheets are fully covered and stay moist during baking.
- Cover and Bake: Cover the baking dish tightly with foil and place it in the middle rack of the preheated oven.
- Bake Covered: Bake the pizzagna covered for 40 minutes to allow the flavors to meld and the pasta to cook fully.
- Uncover and Finish Baking: Remove the foil carefully and bake for an additional 20 minutes to brown the cheese and develop a bubbly, golden top.
- Rest Before Serving: Once baking is complete, remove the pizzagna from the oven and let it cool for at least 10 minutes to set and make slicing easier.
- Serve: Cut into squares and serve warm, enjoying the combined flavors of pizza and lasagna in every bite.
Notes
- Using no-boil lasagna sheets saves time and effort, absorbing moisture from the sauce during baking.
- Adjust the amount of pepperoni according to preference; you can omit it or substitute with other pizza toppings.
- Allowing the pizzagna to rest before cutting helps maintain structure and prevents it from falling apart.
- Keep an eye on the cheese browning during the uncovered baking stage to avoid burning; tent with foil if necessary.
- Leftovers store well and reheat nicely in the oven or microwave.
