Pizza Lasagna

Pizza lasagna is the kind of recipe that makes perfect sense the moment you hear the phrase mentioned. Almost everyone loves pizza, almost everyone loves lasagna, and they both call for tomato sauce and a topping of mozzarella. Mashing them up is an absolute no-brainer.

This recipe isn’t the quickest dinner you can make, but (like most of our other lasagna recipes) it makes a lot of portions. That means you’ll get full value from the time you invest in making it, and more importantly the whole family will love it.

Ingredients for Pizza Lasagna

• Ground beef: Ground beef provides the basis for the meaty lasagna sauce.
• Onion: A chopped onion gives the beef and the sauce savory flavor.
• Tomato sauce: A can of tomato sauce provides part of the liquid that makes up the flavorful sauce.
• Tomato paste: Tomato paste provides the sauce with a concentrated kick of tomato flavor, and a degree of thickening.
• Beef bouillon: A sprinkling of beef bouillon granules doubles down on the sauce’s meaty flavor.
• Dried parsley: Dried parsley adds color and eye appeal to the sauce.
• Italian seasoning: Prepared Italian seasoning mix simplifies flavoring the sauce.
• Garlic salt: Garlic salt lends a pungent garlic flavor to the sauce, and is more convenient to use than fresh garlic.
• Eggs: Eggs help bind the cheese layer of the lasagna, making it firm enough to slice neatly when it’s cooked.
• Small-curd cottage cheese: Small-curd cottage cheese is a low-cost alternative to ricotta, providing a similarly mild cheese flavor.
• Sour cream: Sour cream adds flavor and richness to the cheese layer.
• Lasagna noodles: Pre-cooked lasagna noodles add substance to the meal, and separate the layers.
• Pepperoni: The sliced pepperoni, together with the shredded cheese, checks that “tastes like pizza” box.
• Shredded mozzarella: The topping of shredded mozzarella is something that pizza has in common with many lasagna recipes.
• Grated Parmesan: Grated Parmesan brings a more concentrated cheese flavor to the mozzarella topping.

Directions

Step 1: Prepare the meat sauce

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In a large skillet, cook the beef and onion over medium heat, breaking it into crumbles, until the meat is no longer pink. Drain any excess fat from the pan, then add the water, tomato sauce, tomato paste, bouillon granules and seasonings. Bring the mixture to a boil, then reduce the heat and simmer the sauce, uncovered, for 30 minutes.

Step 2: Assemble the lasagna

Diana Rattray for Taste of Home

In a small bowl, combine the eggs, cottage cheese and sour cream. Spread ½ cup of the finished meat sauce into a greased 13×9-inch baking dish. Layer it with 4 of the cooked lasagna noodles, the cottage cheese mixture and the pepperoni. Top that layer with the remaining noodles and meat sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.

Step 3: Bake the lasagna

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Cover the lasagna and bake it at 350°F for 35 minutes. Remove the cover and bake for 10 minutes longer, or until heated through and bubbly. Let the lasagna stand for 15 minutes before cutting and serving.

Diana Rattray for Taste of Home

Pizza Lasagna Variations

• Lean into the pizza toppings: In the recipe as written, it’s the pepperoni that carries the “pizza” flag. To double down on the resemblance to pizza, add some of your other favorite toppings to the cheese layer or scatter them on top of the mozzarella where they can cook in the oven’s heat. Anchovy hearts, sweet pepper rings, olives, mushrooms and thinly-sliced onions are all good choices. Browse our list of toppings or cruise our pizza recipes for inspiration.
• Make a white lasagna: White pizza is definitely “a thing,’ and so is white lasagna. Since we’re already mashing up pizza and lasagna, this is a great alternative to the original recipe. Make a white lasagna with your choice of chicken or Italian sausage, but then add a pizza layer according to the directions in this recipe. It’s just as good, and a nice change of pace (especially for those who get indigestion from tomato-based sauces.)
• Go lower-carb with veggie “noodles”: If you’re trying to keep your carb consumption down, making lasagna with sliced zucchini is a no-brainer. Other vegetable options include sliced eggplant, a layer of cooked spaghetti squash strands or layers of greens such as chard or spinach.

How to Store Pizza Lasagna

Any leftover pizza lasagna should be refrigerated as soon as possible after the meal. Simply cover the pan for overnight storage, or transfer the remaining portions to one or more food safe containers with tight-fitting lids. Using multiple smaller containers, rather than one large one, helps the lasagna cool faster and stay food safe for longer.

Can I make this recipe ahead of time?

You absolutely can. In fact, many people believe lasagna tastes better the second day, when the flavors have had more time to meld. It just needs to reheat in a low oven until warmed through. If you’re into meal prepping, you can cut it into individual portions once it cools, pack them into containers and heat them as needed.

How long will pizza lasagna keep?

Like most leftovers, pizza lasagna is good for up to 3 or 4 days in the fridge. That’s based on the assumption the lasagna was refrigerated right after the original meal, which is best for food safety. If it sat out for a while before getting to the fridge, it’s prudent to eat it within a day or two.

Can I freeze pizza lasagna?

Yes, you can freeze it either baked or unbaked. If unbaked, be sure to choose a pan that’s safe for freezer-to-oven use. Press parchment or some other barrier directly to the surface of the pan, freeze it and then package the entire pan into a large freezer bag. The lasagna can be baked from frozen, though it will need to bake, covered, for 25 to 35 minutes longer than if it’s thawed. Cooked lasagna can be frozen in single- or multi-serving portions on a parchment-lined sheet pan, then wrapped and packaged for long-term storage. It can keep for 3 to 6 months in the freezer, though for best quality it should be eaten in 1 to 3 months.

Pizza Lasagna Tips

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I find tomato paste tastes metallic, is there a trick to fix that?

Yes, there is. After you cook and drain the beef, transfer it to a bowl (or just push it to the sides of the skillet). Pour a tablespoon of oil into the skillet, and scoop the tomato paste into the small pool of oil. Cook the tomato paste for 2 to 4 minutes in the oil, stirring continuously. It will start to caramelize slightly, and you’ll notice that its aroma changes from sharp and raw to mild and mellow. At that point, add (or stir) the beef back into the skillet, add the other sauce ingredients, and proceed as directed.

Can I use no-boil lasagna noodles in this recipe?

Yes you can, if that’s the kind you keep on hand. Consult the instructions on the box, but typically you’ll need to increase the amount of sauce you use to compensate for the moisture the noodles will absorb as they bake. Plan to increase the water and tomato sauce by at least half. No-boil lasagna tends to be a bit thinner, so the end result is more like using homemade pasta.

Can I make my own lasagna noodles?

That’s how you get the absolute best lasagna. Homemade pasta is easier than you might think, and you don’t even need a pasta roller (though it helps). A rolling pin will do the job just as well, if more slowly, and for lasagna you can cut the sheets of dough with a sharp knife.