Pizza Lasagna Recipe – Cozy, Cheesy, and Just Like Pizza Night at Home

Introduction

The kitchen smelled like melted cheese and garlic before I even turned on the oven — and that warm, bubbly aroma is exactly what I think of when I make Pizza Lasagna. This dish brings pizza night and lasagna together, so every forkful tastes like a little celebration. If you love layered comfort food, you’ll feel right at home here. (Psst — it’s as easy as a weeknight dinner, and you can peek at a fun twist with our chocolate lasagna if you’re in the mood for dessert layers later.)

Why You’ll Love It

• Quick and easy to make, yet comforting and cozy.
• Comforting homemade flavor that reminds you of family dinners.
• Made with simple ingredients you likely already have.
• Great for any occasion, from a busy weeknight to a lazy Sunday.
• Always a crowd-pleaser with melty cheese and pepperoni on top.

(Also, if you like layered favorites, check how layering works in our chocolate lasagna for inspiration.)

Ingredients You’ll Need

• 12 lasagna noodles, cooked and drained
• 1 lb ground beef or Italian sausage — I like sausage for a little extra spice.
• 1 jar (24 oz) marinara or pizza sauce — fresh garlic in the sauce gives it that extra flavor boost.
• 2 cups ricotta cheese — smooth and creamy for the best texture.
• 1 egg — helps the ricotta set slightly so slices keep their shape.
• 1/2 cup grated Parmesan cheese — adds a salty, nutty depth.
• 4 cups shredded mozzarella cheese — the melty heart of this dish.
• 1 tsp Italian seasoning — oregano, basil, and thyme blend nicely.
• 1 cup sliced pepperoni — for classic pizza flavor on every layer.
• Fresh basil or parsley, for garnish — brightens each bite.

Note: For a lighter touch, swap half the mozzarella with part-skim and add fresh basil between layers. Also, you can see another layered recipe idea over at chocolate lasagna if you enjoy building flavors in layers.

How to Make It

1. Preheat the oven to 375°F (190°C) and grease a 9×13 baking dish. This warms the kitchen and gets you ready for that lovely, bubbly finish.
2. Heat a skillet, then brown the beef or sausage until it’s nicely caramelized. Next, stir in the marinara or pizza sauce and Italian seasoning. Let it simmer for 5 minutes so the flavors marry and the sauce thickens a bit. You’ll smell herbs and tomato — that’s the good part.
3. In a bowl, whisk together the ricotta, egg, and Parmesan until smooth and creamy. Then taste and add a pinch of salt if you like. The mixture should be silky.
4. Spread a thin layer of meat sauce on the bottom of the baking dish. Lay down noodles, then dollop the ricotta mix, sprinkle mozzarella, and scatter some pepperoni. Repeat layers until the dish is full, ending with a generous top layer of mozzarella and pepperoni so it browns beautifully. You’ll see the layers peek through the cheese — that’s the cozy look we want.
5. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake 10–15 more minutes until the cheese bubbles and the top turns golden. You’ll hear a gentle sizzle and see edges caramelizing — that’s when to take it out.
6. Let it rest 10 minutes before slicing. Finally, garnish with fresh basil or parsley for a pop of color and fresh aroma. Serve warm and enjoy each cheesy, savory bite.

(If you want to compare methods, I sometimes look back at other layered recipes like this chocolate lasagna to remind myself how resting improves slicing.)

Kitchen Tips

• Time-saver: Use no-boil noodles and skip the boiling step when you’re pressed for time, but add a little extra sauce so they soften in the oven.
• Fix for soggy lasagna: If your lasagna seems watery, bake uncovered for a few extra minutes to let moisture evaporate. Also, drain any excess grease from the meat before mixing with sauce.
• Flavor twist: Try swapping half the pepperoni for thinly sliced roasted red peppers or sprinkle red pepper flakes for a spicy kick. For a vegetarian version, use mushrooms and spinach instead of meat, and you’ll still get that pizza vibe.

(And if you like experimenting, compare how fillings layer differently in desserts like chocolate lasagna.)

Serving Ideas

Serve this on a cool evening with a crisp green salad and a glass of red wine or sparkling water. For family dinners, pair it with garlic bread and a bowl of roasted vegetables. For a casual get-together, cut into squares and pass them on a platter — everyone will swoon when the cheese pulls. Garnish each slice with extra basil and a sprinkle of Parmesan if you like. Perfect for a cozy night in, a Sunday dinner, or when you want that pizza feeling without ordering out.

Storing & Leftovers

• Fridge: Cover tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, so the cheese stays melty.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Make a sandwich with two slices of bread and leftover slices, then press in a skillet until the cheese melts — pizza-panini style and absolutely delicious.

FAQs

Q: Can I make this ahead of time?

A: Definitely! Assemble it, cover, and refrigerate. Bake when you’re ready; it often tastes even better the next day.

Q: Can I swap any ingredients?

A: Of course! Use what you have — swap sausage for beef, add veggies, or use a different cheese. This Pizza Lasagna is forgiving and flexible.

Q: What’s the best way to serve it?

A: Fresh from the pan, while it’s still warm and aromatic. Let it rest a few minutes so slices hold together.

Q: How do I know it’s perfectly cooked?

A: Look for golden edges, bubbling cheese, and that rich, fragrant smell — that’s your sign!

Final Thoughts

This recipe brings together two comforting classics so naturally. Every time I slice into a hot pan of Pizza Lasagna, I’m taken back to family dinners and the simple joy of melting cheese and warm sauce. Please try it, make it yours, and don’t be afraid to add your favorite toppings. When friends ask for the recipe, I always say: make it, share it, and savor the warmth.

Conclusion

For more ideas and a slightly different take, see this classic version at Pizza Lasagna Recipe. Also, this version from another home-cooking site offers helpful tips: Pizza Lasagna | 12 Tomatoes.

Pizza Lasagna

A comforting blend of pizza and lasagna that offers a cheesy and flavorful experience, perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 pieces lasagna noodles, cooked and drained
• 1 lb ground beef or Italian sausage Sausage adds extra spice.
• 1 jar (24 oz) marinara or pizza sauce Fresh garlic in the sauce enhances flavor.
• 2 cups ricotta cheese Smooth and creamy for the best texture.
• 1 piece egg Helps the ricotta set slightly.
• 1/2 cup grated Parmesan cheese Adds a salty, nutty depth.
• 4 cups shredded mozzarella cheese The primary cheese that makes this dish delicious.
• 1 tsp Italian seasoning A blend of oregano, basil, and thyme.
• 1 cup sliced pepperoni Provides classic pizza flavor.
• Fresh basil or parsley, for garnish Brightens each bite.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and grease a 9×13 baking dish.
2. Heat a skillet, then brown the beef or sausage until caramelized.
3. Stir in the marinara or pizza sauce and Italian seasoning, letting it simmer for 5 minutes.
4. In a bowl, whisk together the ricotta, egg, and Parmesan until smooth.

Layering

1. Spread a thin layer of meat sauce on the bottom of the baking dish.
2. Add noodles, dollop with ricotta mix, sprinkle mozzarella, and scatter pepperoni. Repeat layers until full.
3. End with a layer of mozzarella and pepperoni on top.

Baking

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake for another 10–15 minutes until cheese bubbles and turns golden.
3. Let it rest for 10 minutes before slicing.

Serving

1. Garnish with fresh basil or parsley and serve warm.

Notes

For a lighter version, swap half the mozzarella with part-skim. Additional serving ideas include pairing with a salad or garlic bread. Can make ahead of time and bake when ready.