Supreme Pizza Lasagna

  4.6 – 45 reviews  
Level: Intermediate
Total: 2 hr 10 min
Active: 55 min
Yield: 12 servings

Ingredients

  1. 2 tablespoons olive oil
  2. 2 pounds Italian sausage
  3. 1 pound ground beef
  4. 12 ounces sliced pepperoni
  5. 1 pound mushrooms, sliced
  6. 3 cloves garlic, minced
  7. 2 green bell peppers, diced
  8. 2 red bell peppers, diced
  9. 1 large onion, diced
  10. One 28-ounce can whole tomatoes
  11. One 15-ounce can tomato paste
  12. 1/4 cup prepared pesto
  13. 1/3 cup finely minced fresh parsley
  14. 2 teaspoons salt
  15. 1 teaspoon freshly ground black pepper
  16. 1/2 teaspoon red pepper flakes
  17. 1/2 cup sliced black olives
  18. 30 ounces whole-milk ricotta
  19. 2 eggs, beaten
  20. 1/2 cup grated Parmesan, plus extra for sprinkling
  21. 8 lasagna noodles, cooked until al dente
  22. 24 ounces fresh mozzarella, cut into thin slices

Instructions

  1. Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
  2. Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
  3. Preheat the oven to 350 degrees F.
  4. To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
  5. To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Nutrition Facts

Serving Size 1 of 12 servings
Calories 978
Total Fat 73 g
Saturated Fat 31 g
Carbohydrates 27 g
Dietary Fiber 5 g
Sugar 10 g
Protein 53 g
Cholesterol 226 mg
Sodium 2047 mg

Reviews

Crystal Sandoval
It was great, even used some of the left over sauce for a quick pasta dish!
Megan Blankenship
My family and I LOVED this recipe!
Brittany Jackson
C
Mark Bass
Someone Please explain the quantity of meat sauce!  Something is just not right!  Did the writers mix up quantities of single and double recipe??   Cooking now and assembling later. 
Jessica Harrison
Mmmmmmmmmmmmmmmmmmm
Keith Gonzalez
Made this, this past weekend. It was delicious. I followed her recipe with the following exception, I only used one green pepper. It just seemed like a lot of peppers. 🙂 It makes a huge tray. I was able to make a small tray for our elderly neighbor and she loved it! Also, we had a bit of the sauce that won’t fit in the tray, so the next morning we had scrambled eggs with the sauce on them. Yummy!! 
Heather Garcia
Just made for dinner tonight! It was fantastic!! Followed the recipe exactly.
Mrs. Alexandria Young
This is too many ingredients for a 9×13 pan unless your pan is taller than most. It is a very expensive recipe to make and then you have to figure out what to do with the extra ingredients. It’s not enough for two pans. It taste pretty good but make it like you would like your pizza. If you don’t like something on your pizza you probably won’t like it in here. The sauce don’t really taste like pizza sauce but it’s good. If you don’t like spicy don’t put as many red pepper flakes. It doesn’t seem like much called for but the dish comes out with some mild heat.
Kiara Sullivan
I felt like the ratios were off when I made this but decided to stick with the recipe and see what happened. I was right. There was WAY too much meat sauce, the ingredients almost didn’t fit in my massive lasagna pan and the result was a soupy, runny meat sauce with very little lasagna noodles. The flavors were good but it ran all over the plate and each serving had only a little bit of pasta. If i make this again I will literally cut the meat sauce ingredients in half. Almost 4 pounds of meat is ridiculous and the sauce should probably be cooked down longer than quoted to thicken up. 
Nancy Torres
Absolutely Fantastic!!! I Thought I Made Great Lasagna Before. This Pizza Lasagna Is Double Delicious. The Only Thing I Did Different Was Add Extra Cheese And A Few Extra Mushrooms. My Family Is A Cheese Loving Family.And, Mushrooms. I Will Definitely Be Making This For Birthday Dinners They All Want Lasagna For Their Birthdays. Now It’s Way Better. ❣️

 

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