Pizzalasagna Recipes

Steps:

• In a large skillet, saute vegetables.
• Cook until soft, stirring often.
• Stir in sauce (leave a small amount separate to place in the bottom of the pan) and spices, and finely chopped or grated pepperoni.
• Spread a thin layer of sauce on the bottom of a 13 x 9 inch pan.
• Top with 5 overlapping noodles, then 1/3 of the sauce mixture and 1/3 of the cheese.
• Repeat layers twice.
• Bake at 375°F for 30 minutes.
• Let stand 10 minutes before serving.
• *You can also add additional pizza toppings if you wish such as bacon, cheddar cheese, ham, tomatoes, etc*.
• To freeze: wrap well, label and freeze. To serve: defrost overnight and bake as directed.

Steps:

• Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
• Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
• Preheat the oven to 350 degrees F.
• To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
• To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Steps:

• Cook noodles as directed; drain. Be careful to keep them a little bit firm.
• Heat oven to 350 degrees. Spray 12x8 inch (2 qt) casserle dish with cooking spray.
• In 2 qt saucepan, mix pizza sauce and tomatoes. Cook over medium heat, stirring frequently, until heated.
• In medium bowl, mix ricotta cheese and italian seasoning.
• Spread 1/4 cup pizza sauce mixture in bottom of pan. Arrange three cooked noodles over sauce. Spoon and spread half of ricotta mixture over noodles.
• Top with 1/2 cup of mozzarlla cheese, 1 cup sauce mixture, 1/3 each of pepperoni slices, mushrooms, olives and bell pepper.
• Repeat layers once.
• Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle parmesan on top.
• Bake uncovered fr 30-35 minutes or until bubbly. Let stand 15 minutes.

Steps:

• Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
• In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
• Preheat oven to 375ºF (190ºC).
• In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
• Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
• Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
• Enjoy!

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

Steps:

• Preheat broiler.
• Bring a pot of water to a boil, add pasta and salt the water.
• While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
• Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
• Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a flameproof baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and 3 tablespoons spaghetti sauce mix; heat through., In a large bowl, combine contents of roll mix and yeast packets; add remaining spaghetti sauce mix. Stir in warm water until dough pulls away from sides of bowl. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. , Roll into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread cottage cheese over dough. Top with meat mixture and Parmesan cheese. , Bake at 400° for 20 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Steps:

• Heat oven to 350°F.
• Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
• Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
• Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
• Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Steps:

• Preheat oven to 350 degrees.
• Bring a pot of water to a boil, add pasta and salt the water.
• While the water boils, combine ricotta, Parmiagiano, parsley and pepperoni in a large bowl and reserve.
• Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan.
• When the oil is hot, add the peppers, onions, garlic and mushrooms.
• Saute 6 to 8 minutes until tender and mushrooms are dark.
• Season the vegetables with salt and pepper.
• Stir in tomatoes and reduce heat to low.
• Add a ladle of starchy cooking water to the ricotta just before you drain the pasta.
• Drain pasta. Pour back into pot and toss with ricotta and pepperoni mixture.
• Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce.
• Bake in oven for 30 minutes or until heated through.
• Take out of oven and top with a layer of mozzarella, oregano and red pepper flakes.
• Place under hot broiler and melt cheese until golden and bubbly.
• Remove and serve with crusty bread.

Steps:

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings., Spread 1/2 cup sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives., Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.

Steps:

• Cook noodles according to package directions.
• Preheat oven to 350ºF.
• Combine pizza sauce and tomatoes. Set aside.
• Combine ricotta and Italian seasoning and parsley. Set aside.
• Spread about ¼ cup sauce on bottom of dish with 3 noodles. Spoon half of ricotta cheese over noodles.
• Top with ½ cup mozzarella, and then layer 1 cup sauce, slices of pepperoni, mushrooms, olives, bell pepper, and then repeat layers.
• Top with 3 noodles, the remaining sauce, mozzarella, pepperoni, mushrooms, olives, and bell pepper. Sprinkle with parmesan cheese.
• Bake covered for 20-25 minutes.
• Bake uncovered for 10 more minutes.
• Allow to cool for about 10 minutes before serving.