Ingredients
32 oz jar of marinara sauce
1 lb lasagna noodles
2 cups ricotta cheese
1 tbsp olive oil
2 large eggs
1/2 onion, chopped
1 cup grated Parmesan cheese
8 oz sliced mushrooms
1 cup sliced pepperoni
1 lb ground beef
3 cups shredded mozzarella cheese
1 tbsp oregano
Salt, to taste
Pepper, to taste
1/4 tsp crushed red pepper flakes
Fresh parsley, chopped (for garnish)
Steps
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.
Reduce the heat to medium and stir in the oregano, marinara sauce, salt, and pepper to taste. Set aside.
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.
Stir together the Parmesan cheese, eggs, and ricotta until well combined. Add salt and pepper to taste.
Heat the oven to 375°F (190°C).
Spread a thin layer of the meat sauce into a greased 9×13-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.
Cover the dish with foil and bake for 35 minutes.
Let the baked Pizzagna cool for 10-15 minutes before serving. Garnish with chopped parsley.
Tips
- Prepare all ingredients in advance for smoother assembly.
Required Tools
- Large skillet
- Pot for boiling noodles
- 9×13-inch baking dish
- Aluminum foil