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
Scale
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.
