Pizza Lasagna… It’s Pizzagna!

14 Jan

Leftovers are AWESOME.

When I was living in North Carolina alone, I had a hard time figuring out how to cooking for just one person. My solution: Making a large pan, casserole, or soup on Sunday, and it would last through Thursday or Friday.  I still do this all the time, and find it takes a lot of stress off of me to think of dinners during the week when I’m tired and busy!

This is a great dish to make ahead when you have some extra time (maybe a Sunday), let the flavors mix together, and bake whenever you want! And if you have kids, how can you go wrong with anything that tastes like pizza?

My mom makes a great veggie lasagna, and my dad can make a MEAN homemade pizza, so you could think of this as a tribute to both!
I took several basic recipes for lasagna and customized it to be more pizza-ish.

Pizza Lasagna

A box of oven-ready lasagna noodles
1 jar plain marinara sauce – (I used about 3/4 of a large jar)
1 package Italian sausages – (or even better, Johnsonville’s chicken sausage!!)
1 can No added salt diced tomatoes
1 green pepper, diced
1 package of sliced mushrooms (I prefer fresh)
½ large onion, diced
2 cloves garlic, minced
Italian seasoning (or pizza seasoning) – basil, oregano, marjoram, rosemary, thyme
30 turkey pepperoni (enough for 2-3 layers)
15 oz Part-skim ricotta cheese
3 cups part-skim Mozzarella cheese

In a large skillet, brown Italian sausage until no longer pink. Remove and set aside.

In the same skillet, sauté whatever veggies you like on pizza; customize this as you wish! I LOVE veggie-loaded pizza, so I used 3 colors of peppers, onions, and mushrooms. Throw in some garlic here too.

After a few minutes of sautéing, add the sausage back into the skillet, then add the can of tomatoes and also about 3 cups of marinara sauce. Add a good amount of Italian seasoning. Start with a good healthy sprinkle, and taste it. It’s better to add too little then add too much at first. Let that simmer for a while.

In a separate bowl, mix the ricotta with some more Italian seasoning.

Layer in a 9×13 pan:
1. Meat Sauce
2. Pepperoni
2. Noodles
3. Ricotta
4. Mozzarella

Repeat layers one more time, and top with a few pepperoni to make it look pretty. I’m pretty sure I ended my layers with a little more meat sauce, and then the mozzarella and pepperoni. I don’t think it really matters!

Bake at 350 degrees for 60-70 minutes, covered. Take the foil off for the last 10-15 minutes to melt the top cheese.

Look forward to it throughout the week… leftovers are always better the next day!

You can make this dish healthier by using:
Part-skim ricotta and mozzarella
No salt added canned tomatoes, low sodium marinara sauce
Turkey pepperoni
Less italian sausage (you could even cut it in half to 8-9 oz), or chicken italian sausage
Whole wheat lasagna noodles

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4 Responses to “Pizza Lasagna… It’s Pizzagna!”

  1. jerry January 15, 2012 at 6:22 am #

    I am hungry…..make some for us. Thanks for the compliment.

    • Julie January 23, 2012 at 10:50 pm #

      Your pizza rocks, dad!

  2. Mary Weltrowski February 12, 2012 at 7:42 pm #

    Made this last week and EVERYONE loved it. Even Tyler who won’t eat very much asked for seconds. The first time my lasagna pan was empty after one meal. No “left overs” darn.

    • Julie February 13, 2012 at 8:15 pm #

      Awesome, I’m glad I can deem this one kid-friendly! I mean, who doesn’t like pizza?

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