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.