| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 55 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds Italian sausage
- 1 pound ground beef
- 12 ounces sliced pepperoni
- 1 pound mushrooms, sliced
- 3 cloves garlic, minced
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 1 large onion, diced
- One 28-ounce can whole tomatoes
- One 15-ounce can tomato paste
- 1/4 cup prepared pesto
- 1/3 cup finely minced fresh parsley
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup sliced black olives
- 30 ounces whole-milk ricotta
- 2 eggs, beaten
- 1/2 cup grated Parmesan, plus extra for sprinkling
- 8 lasagna noodles, cooked until al dente
- 24 ounces fresh mozzarella, cut into thin slices
Instructions
- 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.
- 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.
- Preheat the oven to 350 degrees F.
- 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.
- 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
It was great, even used some of the left over sauce for a quick pasta dish!
My family and I LOVED this recipe!
C
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.
Mmmmmmmmmmmmmmmmmmm
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!!
Just made for dinner tonight! It was fantastic!! Followed the recipe exactly.
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.
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.
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. ❣️