Ah, Italian food. It never gets boring! But what happens when you simply can’t decide between pizza and lasagna, and you don’t want to have to make both? The following recipe for “pizzagna” is the perfect compromise, since it combines the best components of both dishes to make something new, exciting and really tasty.
This unusual recipe might not be authentically Italian but it’s a blend of two of the best Italian dishes.
Lasagna noodles, marinara sauce, ricotta, and ground beef are some of the lasagna ingredients and then you have mushrooms, mozzarella, pepperoni, oregano, and more pizza ingredients. Put them all together and you end up with a brand new take on these two classics.
Just as you can vary lasagna ingredients to personalize it and choose from many different pizza toppings, you can customize this pizzagna recipe too, omitting anything you aren’t so keen on and adding your favorites (and if you want to add pineapple, we won’t tell!)
Why You’ll Love the Recipe:
Italian food is always a delight, and this exciting recipe combines two of the most popular, most famous dishes from Italy. This is easy to make and tastes incredible.
How to Serve It:
Serve this with garlic bread or a simple green salad.
Ingredients:
- Marinara
- Lasagna noodles
- Ricotta
- Olive oil
- Large eggs
- Onion
- Parmesan cheese grated
- Mushrooms
- Pepperoni
- Ground beef
- Mozzarella cheese shredded
- Oregano
- Salt and pepper to taste
- Crushed red pepper flakes
- Chopped parsley for garnish
How to make Pizzagna:
Add the ground beef, onions and mushrooms to a skillet and saute until the meat is browned and vegetables have softened. Drain the excess fat.
Reduce the heat to medium, and stir in the oregano, marinara and salt and pepper to taste. Set aside.
While the meat mixture is cooking, cook the lasagna noodles to al dente in a pot of boiling water. Rinse under cold water and drain well.
Stir together the Parmesan cheese, eggs and ricotta until well combined.
Add salt and pepper to taste.
Heat the oven to 375.
Spread a thin amount of the meat sauce into a greased 9×13 baking dish.
Top with a layer of four noodles, some of the ricotta mixture, a layer of mozzarella cheese and pepperoni slices, and then more sauce.
Repeat these layers until all of the ingredients have been used.
Bake covered with foil for 35 minutes.
Let cool for 10-15 minutes before serving.
If you simply can’t decide between lasagna and pizza, this pizzagna blends the two dishes for a wonderful result. You’ll love how delicious this is, and definitely want a second helping!
Pizzagna
Ingredients
- 32 oz. Jar of marinara
- 1 lb. Lasagna noodles
- 2 C. Ricotta
- 1 Tbsp. Olive oil
- 2 Large eggs
- ½ Onion chopped
- 1 C. Parmesan cheese grated
- 8 oz. Sliced mushrooms
- 1 C. Sliced pepperoni
- 1 lb. Ground beef
- 3 C. Mozzarella cheese shredded
- 1 Tbsp. Oregano
- Salt and pepper to taste
- ¼ tsp. Crushed red pepper flakes
- Chopped parsley for garnish
Instructions
- Add the ground beef, onions and mushrooms to a skillet and saute until the meat is browned and vegetables have softened. Drain the excess fat.
- Reduce the heat to medium, and stir in the oregano, marinara and salt and pepper to taste. Set aside.
- While the meat mixture is cooking, cook the lasagna noodles to al dente in a pot of boiling water. Rinse under cold water and drain well.
- Stir together the Parmesan cheese, eggs and ricotta until well combined.
- Add salt and pepper to taste.
- Heat the oven to 375.
- Spread a thin amount of the meat sauce into a greased 9×13 baking dish.
- Top with a layer of four noodles, some of the ricotta mixture, a layer of mozzarella cheese and pepperoni slices, and then more sauce.
- Repeat these layers until all of the ingredients have been used.
- Bake covered with foil for 35 minutes.
- Let cool for 10-15 minutes before serving.
Can You Make It Ahead?
You can, although it’s best served hot from the oven.
Storage Instructions:
Leftovers will keep for up to 4 days if kept in a sealed container in the refrigerator. You can microwave it to heat it through.
Variations and Substitutions:
Feel free to include any of your preferred pizza toppings, or cut the carbs by swapping the lasagna noodles to thinly sliced zucchini or low-carb tortillas.
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