Jump to content

Garvinque

Pizza Lasagna

Recommended Posts

The only thing I would change with this recipe is make 50/50 mix of ground beef with the pork, also a 50/50 mix with the ricotta cheese with cottage cheese other wise this is a rocking recipe!

 

Here is what you'll need!

Pizza Lasagna
Servings: 8-10

INGREDIENTS
1 pound Italian sausage or an 50/50 mix with ground beef
1 yellow onion, sliced
1½ cups bell peppers, diced
3 cloves garlic, minced
3 cups marinara or pizza sauce
12 lasagna noodles, cooked
6 ounces (180 grams) sliced pepperoni
1 cup basil, packed
3 cups mozzarella
1 small tub of Ricotta cheese/ or an 50/50 mix of rocitta/cottage cheese small curd
PREPARATION
Preheat oven to 375ºF/190ºC.
Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
In a 9x13-inch baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan. Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
Enjoy!
 

Share this post


Link to post
Share on other sites

The 50/50 ricotta cheese and cottage cheese mix- take one container of each cheese along with one egg and 1/2 cup of mozzarella cheese and mix together and that's my 50/50 blend.

Share this post


Link to post
Share on other sites

Definitely give that a try.  My wife made a lasagna a couple weeks ago and for the first time used the NO COOK lasagna and I can say we are not a fan.  Her meat mixture was 33/33/33 of sweet Italian, hot Italian and ground chuck.  So glad to see you did not suggest non cook lasagna, but of course that is an option for those that prefer.  We found that the non cook blended in with the cheese and meat and did not create a seperation of layers.

 

Cheers,

OR

Share this post


Link to post
Share on other sites
25 minutes ago, OpenRange said:

Definitely give that a try.  My wife made a lasagna a couple weeks ago and for the first time used the NO COOK lasagna and I can say we are not a fan.  Her meat mixture was 33/33/33 of sweet Italian, hot Italian and ground chuck.  So glad to see you did not suggest, but of course that is an option for those that prefer.  

 

Cheers,

OR

No to no bake pasta! I can get with the sweet and hot Italian sausage together.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...