Pizzagna Italian Fusion Bake (Print Format)

Layers of pasta, meats, cheeses, and pepperoni deliver comfort inspired by both Italian classics.

# Ingredients:

01 - 32 oz jar of marinara sauce
02 - 1 lb lasagna noodles
03 - 2 cups ricotta cheese
04 - 1 tbsp olive oil
05 - 2 large eggs
06 - 1/2 onion, chopped
07 - 1 cup grated Parmesan cheese
08 - 8 oz sliced mushrooms
09 - 1 cup sliced pepperoni
10 - 1 lb ground beef
11 - 3 cups shredded mozzarella cheese
12 - 1 tbsp oregano
13 - Salt, to taste
14 - Pepper, to taste
15 - 1/4 tsp crushed red pepper flakes
16 - Fresh parsley, chopped (for garnish)

# Steps:

01 - Add the ground beef, onions, and mushrooms to a skillet and sauté until the meat is browned and the vegetables are softened. Drain the excess fat.
02 - Reduce the heat to medium and stir in the oregano, marinara sauce, salt, and pepper to taste. Set aside.
03 - While the meat mixture is cooking, cook the lasagna noodles to al dente in a pot of boiling water. Rinse under cold water and drain well.
04 - Stir together the Parmesan cheese, eggs, and ricotta until well combined. Add salt and pepper to taste.
05 - Heat the oven to 375°F (190°C).
06 - Spread a thin layer of the meat sauce into a greased 9x13-inch baking dish. Add a layer of four noodles, some ricotta mixture, a layer of mozzarella cheese, pepperoni slices, and more sauce. Repeat the layers until all ingredients are used.
07 - Cover the dish with foil and bake for 35 minutes.
08 - Let the baked Pizzagna cool for 10-15 minutes before serving. Garnish with chopped parsley.

# Tips:

01 - Prepare all ingredients in advance for smoother assembly.