Sunday, September 2, 2012

Pizza Lasagna

I love making lasagna for dinner.  It takes me about an hour to prep and assemble, which is time consuming.  But the reward is that we get three delicious meals that easily serve four people.   This lasagna features any of your favorite pizza toppings.  Mine are green peppers, onion and sausage.  My husband loves ham and mushrooms.   Let's call this Pizzagna! 


2 cans/jars pasta sauce         2.00
1 lb lasagna noodles             1.68
24 oz Ricotta cheese             2.98
1 egg                                       .14
1lb Italian sausage                1.81  (I got a great deal!)
1 green pepper                        .74
1 medium onion                     .21
turkey pepperoni                   2.00
16 oz shredded Mozzarella     4.23


Set a pot of water to boil over high heat.  The noodles take by far the longest thing to prep so start them as soon as possible.  In another pan over medium heat, brown the Italian sausage.

In a medium sized mixing bowl stir the Ricotta cheese with beaten egg.  Add 1 tsp salt and 1 tsp pepper.  Mix well.  Set aside.

Chop your vegetables and set aside in a medium bowl.  Once the sausage is browned, drain it and add to the bowl of vegetables. 

Boil the lasagna noodles for 10 minutes, drain and set aside.  Now you are ready to assemble.  I like to make my lasagna in 3 bread pans.  If you have a large family you can make one 9x13" pan with this recipe.  Make sure to use a deep pan so this one doesn't boil over in your oven.

This is my counter with all my bowls and containers ready to assemble my three bread pan lasagnas. On the left is my bowl of pizza toppings.  Then Ricotta, egg, salt and pepper in the bowl just to the right.  Next are my cans of sauce with a big spoon.  The open bag of shredded cheese.  And lastly my colander in the sink with 12 lasagna noodles. 
First put 1/2 cup of pasta sauce in the bottom of each pan.  Next cut two noodles to fit in each pan.
Spread 1/2 cup sauce in each pan.  Spread half of your bowl of pizza toppings between the three pans.  This is approximately 1/6 of your bowl in each pan.
Spoon 1/6 of your Ricotta mixture in each pan.  Top with a good handful of shredded Mozzarella.
Place two noodles cut to fit in each pan.  Top with 1/2 cup of pasta sauce, the rest of the pizza toppings, the last of the Ricotta and a good handful of cheese.  I use the trimmed ends from the 12 lasagna noodles to make one last layer of pasta.
Top with remaining sauce and Mozzarella.
Now cover with foil and label.

You will need to bake at 375 degrees for 60 minutes.  One can go in the oven tonight for dinner and the other two can go in the freezer.  Please thaw two days in the fridge before baking. 


I challenge you to make this lasagna with all your favorite pizza toppings.  From spinach to tomatoes, and from Canadian bacon to pineapple. 

I was able to make three pans of lasagna for $5.26 each.

Christie aka Keeza