Pizza Lasagna

Print Recipe

Servings: servings

Calories: 385cal

Equipment

Ingredients

9 ounces oven ready lasagna noodles
1 pound ground beef
2 teaspoons Italian seasoning
24 ounce jar of marinara sauce about 2 1/2 cups
1 Tablespoon olive oil
1 cup diced red bell pepper
15 ounces ricotta cheese divided
4 ounces pepperoni slices divided, about 1 cup
3 cups shredded cheddar cheese divided, 12 ounces
2 cups shredded mozzarella cheese divided, 8 ounces
2 cups raw spinach leaves

Instructions

Preheat oven to 375 F.
Using a pan large enough to hold your lasagna noodles, add enough hot tap water to fill the pan halfway. Add noodles, one at time, to allow them to soak and soften.
9 ounces oven ready lasagna noodles
In a skillet, brown the ground beef with Italian seasoning until meat is no longer pink. Drain off any excess fat. Add marinara sauce and stir to combine. Remove from heat and set aside.
1 pound ground beef, 2 teaspoons Italian seasoning, 24 ounce jar of marinara sauce
Heat olive oil in skillet over medium-high heat until shimmering. Add diced red bell pepper and sauté until softened, about 5 minutes. Set aside.
1 Tablespoon olive oil, 1 cup diced red bell pepper
Place a layer of lasagna noodles on the bottom of the 13x9 pan. Be sure to leave remaining noodles in the water until needed so they don’t start to dry and stick together.
Spread 1/2 cup of the ricotta cheese on top of the noodles. Add a layer of pepperoni slices.
Spread 1/2 of the ground beef and sauce mixture over the pepperoni slices.
Spread 1 cup of the ricotta cheese over the meat and sauce. Top with 1 cup of the shredded cheddar cheese and 1 cup of the shredded mozzarella cheese.
Add another layer of lasagna noodles and spread with remaining ricotta cheese. Top with spinach leaves and the sautéed red bell pepper.
2 cups raw spinach leaves
Add 1 cup of the shredded cheddar cheese.
Top with final layer of lasagna noodles. Add remaining ground beef and sauce mixture. Top with remaining cheddar and mozzarella cheeses.
Finally, add a layer of pepperoni slices.
Cover pan tightly with aluminum foil and bake in preheated oven for 25 minutes.
Uncover and bake until hot and bubbly, another 20 minutes.
Allow lasagna to rest for 10 minutes before slicing.

Author: Amanda Formaro

5 from 2 votes

Notes

I use oven-ready no-boil noodles and soak them in hot tap water for about ten minutes before I assemble. This is not the same as boiling them. The soak just makes them pliable and easy to handle so they do not crack when you lay them in the pan. Regular lasagna noodles work in this recipe too, and the same soaking trick means you can skip boiling those as well.
Drain the beef well if you use anything fattier than 90/10, or the whole pan turns greasy. Experiment if you like. Instead of or in addition to ground beef, Italian sausage would be great. You could even make your own pizza sausage.

Course: Dinner

Cuisine: American

Prep Time30

Cook Time45

Total Time1 15

Nutrition