Pepperoni Pizza Lasagna -

5 from 3 votes

Pepperoni Pizza Lasagna

Pizza or lasagna? Why not go for both in this fun mash-up of two favorite comfort foods? This Pepperoni Pizza Lasagna is sure to be a family favorite!

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: lasagna, pasta, pepperoni, pizza

Servings: servings

Calories: 732kcal

Author: David

Ingredients

3 Italian sausage links
32 oz. whole milk ricotta cheese
4 cups shredded mozzarella cheese divided
½ cup grated Parmesan cheese
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
2 tsp minced garlic
1 large egg
½ tsp kosher salt
½ crushed red pepper flakes optional
1 15-oz. jar pizza sauce
1 14.5-oz. can diced tomatoes with basil, garlic and oregano
9 oven-ready lasagna sheets
5 oz. mini pepperoni slices

Instructions

Preheat oven to 375°F.
Slice sausage links and place in a large skillet. Cook over medium-high heat for 8-10 minutes, flipping occasionally, or until sausage is fully cooked and turning golden brown. Remove sausage from skillet and pat dry with paper towels. Set sausage aside.
Using a large bowl, add ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, chopped oregano, chopped basil, garlic, egg and salt; stir until well combined. Set ricotta mixture aside.
Drain canned tomatoes. Using a medium bowl, add pizza sauce and diced tomatoes; stir until well combined.
Spray a 9”x13” casserole dish with nonstick cooking spray. Spread ~½ cup of pizza sauce mixture on bottom of dish.
Next, add 3 lasagna sheets. Add ⅓ of the remaining pizza sauce mixture. Spread ½ of the ricotta mixture on top. Spread ½ of the sliced cooked sausage on top. Finally, sprinkle ½ cup of mozzarella cheese and ⅓ of the sliced pepperoni on top of the ricotta.
Add a 2nd layer of lasagna sheets to the baking dish. Spread another ⅓ of the pizza sauce mixture on top followed by all of the remaining ricotta mixture. Spread remaining sliced sausage on top. Sprinkle another ½ cup of mozzarella and another ⅓ of the sliced pepperoni on top.
Finally, place remaining lasagna sheets on top. Spread remaining sauce on top of the lasagna. Sprinkle remaining 1 cup of mozzarella cheese and sliced pepperoni on top.
Bake for 40-45 minutes, or until lasagna is bubbly. Let stand for 10-15 minutes before slicing and serving.

Notes

I used mini pepperoni slices, but feel free to use larger slices - just cut them in half before using.

I recommend using fresh herbs in the ricotta mixture if possible - the flavor is just so much better! However, 2 teaspoons of dried oregano and dried basil can be substituted if needed.

Nutrition