Ingredients

• 1 lb (450g) ground beef (or use a mix of beef and Italian sausage for extra flavor)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 oz / 680g) jar marinara or pizza sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 9–12 lasagna noodles, cooked al dente
• 2 cups shredded mozzarella cheese
• 1 cup ricotta or cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 1/2 cup sliced black olives
• 1/2 cup sliced mushrooms (optional)
• 1/2 green bell pepper, thinly sliced
• 2 tablespoons olive oil
• Fresh basil or parsley, for garnish

Step-by-Step Instructions

1. Cook the meat sauce: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened and fragrant. Add ground beef (and sausage if using) and cook until browned. Drain excess fat if necessary. Stir in marinara sauce, Italian seasoning, and red pepper flakes. Simmer 10 minutes to thicken slightly.
2. Cook lasagna noodles: Bring a large pot of salted water to a boil and cook noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
3. Prepare cheese mixture: In a small bowl, mix ricotta (or cottage cheese) with half of the Parmesan.
4. Layer the lasagna: In a greased 9×13-inch (23×33 cm) baking dish, spread a thin layer of meat sauce. Add a layer of noodles, then spread some of the ricotta mixture, sprinkle mozzarella, and add desired pizza toppings like pepperoni, olives, and peppers. Repeat layers until ingredients are used, finishing with sauce, mozzarella, and toppings on top.
5. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes, until cheese is golden and bubbly.
6. Rest & serve: Let lasagna rest 10 minutes before slicing. Garnish with fresh basil or parsley and enjoy!

Tips for Perfect Pizza Lasagna

• Don’t overcook noodles: They’ll continue cooking in the oven, so keep them slightly firm (al dente).
• Mix proteins: Using half beef and half Italian sausage adds a richer flavor.
• Drain toppings: If using mushrooms or peppers, sauté lightly first to avoid excess moisture in the lasagna.
• Let it rest: Resting before cutting helps layers hold together.

Variations

• Veggie lovers: Skip the meat and load up with roasted zucchini, spinach, and mushrooms.
• Meat lovers: Add layers of cooked sausage, pepperoni, and even bacon for a hearty twist.
• White pizza style: Use Alfredo sauce instead of marinara, with spinach and chicken.
• Mini versions: Make individual lasagna cups using muffin tins for parties or kid-friendly portions.

Serving Ideas

• Pair with a crisp Caesar or garden salad 🥗
• Add garlic bread or breadsticks on the side 🥖
• Serve with a light Italian red wine or sparkling water 🍷
• Top leftovers with a fried egg for a creative brunch 🍳

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap slices individually in foil and freeze for up to 2 months.
• Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave for a quicker option.