Pizzagna Recipe (Print Version)
# Ingredients:
→ Meat & Sauce
01 -
1 lb ground beef
02 -
32 oz jar marinara sauce
03 -
1 cup sliced pepperoni
04 -
1 tablespoon olive oil
→ Vegetables
05 -
1/2 medium onion, diced
06 -
8 oz fresh mushrooms, sliced
→ Pasta & Cheese
07 -
1 lb lasagna noodles
08 -
2 cups ricotta cheese
09 -
3 cups shredded mozzarella cheese
10 -
1 cup grated Parmesan cheese
11 -
2 large eggs
→ Seasonings
12 -
1 tablespoon dried oregano
13 -
1/4 teaspoon red pepper flakes
14 -
Salt and black pepper to taste
15 -
Fresh parsley for serving
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef, diced onion, and sliced mushrooms. Cook until beef is completely browned and vegetables are tender, about 8-10 minutes. Drain any excess grease.
02 -
Lower heat to medium and stir in oregano, marinara sauce, salt, pepper, and red pepper flakes. Let simmer for 5 minutes, then remove from heat.
03 -
Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking.
04 -
In a mixing bowl, combine ricotta cheese, Parmesan cheese, and eggs. Stir until smooth and well blended. Season with salt and pepper.
05 -
Preheat oven to 375°F. Grease a 9x13 inch baking dish. Spread a thin layer of meat sauce on bottom. Layer with noodles, ricotta mixture, mozzarella cheese, pepperoni slices, and more meat sauce. Repeat layers until all ingredients are used, ending with cheese on top.
06 -
Cover tightly with aluminum foil and bake for 35 minutes. Remove foil and bake 10 more minutes until cheese is golden. Let rest 10-15 minutes before cutting. Garnish with chopped parsley before serving.
# Notes:
01 -
Let the pizzagna rest after baking so layers hold together when sliced
02 -
You can assemble this dish a day ahead and refrigerate before baking
03 -
Leftovers reheat beautifully in the oven or microwave