Pizza Lasagna Skillet Bake

By Tyla | Last modified on Oct 2, 2025

Featured in: Dinner

Okay, so picture this: you take everything you love about pizza night — the pepperoni, the gooey cheese, the tangy sauce, all those Italian flavors — and combine it with the comforting, layered goodness of lasagna, but make it happen in one skillet so you don’t lose your mind with dishes. This Pizza Lasagna Skillet Bake is basically what happens when two of the most beloved Italian-American comfort foods have a baby, and that baby is ridiculously delicious and way easier than either parent. We’re talking layers of broken lasagna noodles, rich pizza sauce, seasoned meat, tons of melted cheese, and all your favorite pizza toppings baked together until it’s bubbly, golden, and impossible to resist. It’s the kind of dinner that makes kids cheer and adults go back for thirds when they think nobody’s looking.

Why You’ll Love This Recipe

Two iconic dishes merged into one genius creation
One skillet = minimal cleanup and maximum satisfaction
No boiling noodles separately — they cook right in the sauce
Customizable with all your favorite pizza toppings
Ready in 45 minutes but tastes like you spent hours
Perfect for feeding a crowd or meal prepping
Kid-approved but exciting enough for adults

The Good Stuff You’ll Need

For the Meat Base:

1 lb Italian sausage (mild or spicy, your choice)
1/2 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

For the Sauce Layer:

1 jar (24 oz) pizza sauce or marinara
1 can (14.5 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 cups beef or chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1 tbsp sugar (to cut acidity)

For the Pasta:

8 oz lasagna noodles, broken into 2-inch pieces
2 tbsp olive oil

For the Cheese Layers:

1 cup ricotta cheese
1 large egg
1/4 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded (divided)
1 cup provolone cheese, shredded
1/4 cup fresh basil, chopped

For the Pizza Toppings:

1 cup pepperoni slices
1/2 cup black olives, sliced (optional)
1/2 cup bell peppers, diced (optional)
1/2 cup mushrooms, sliced (optional)
Extra Parmesan for topping

Let’s Do This

Step 1: Prep That Oven and Skillet

Preheat your oven to 375°F.

Use a large, oven-safe skillet (12-inch cast iron is perfect).

Step 2: Brown That Meat

Heat the skillet over medium-high heat.

Cook Italian sausage and ground beef together, breaking it up as it cooks, until browned, about 8-10 minutes.

Add diced onion and cook until softened, about 5 minutes.

Stir in minced garlic, Italian seasoning, and red pepper flakes; cook for 1 minute.

Drain excess fat if needed.

Step 3: Build the Sauce

Add pizza sauce, crushed tomatoes, tomato paste, broth, basil, oregano, garlic powder, and sugar to the meat.

Stir everything together and bring to a simmer.

Season with salt and pepper to taste — this should taste like rich pizza sauce.

Step 4: Add the Noodles

Stir in the broken lasagna noodles, making sure they’re submerged in the sauce.

Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 15-18 minutes, stirring occasionally, until noodles are tender.

If it seems too dry, add a splash more broth.

Step 5: Make the Ricotta Mixture

While noodles cook, mix ricotta cheese, egg, Parmesan, and half the basil in a bowl.

Season with a pinch of salt and pepper.

This is your creamy cheese layer — set aside.

Step 6: Layer the Goodness

Remove skillet from heat once noodles are tender.

Drop spoonfuls of the ricotta mixture over the top and gently spread (it doesn’t need to be perfect).

Sprinkle with 1 cup mozzarella and half the provolone.

Arrange pepperoni slices and your choice of toppings over the cheese.

Top with remaining mozzarella and provolone.

Step 7: Bake to Bubbly Glory

Transfer skillet to the oven (make sure it’s oven-safe!).

Bake for 20-25 minutes until cheese is melted, bubbly, and starting to brown.

For extra golden cheese, broil for the last 2-3 minutes — watch carefully!

Step 8: Rest and Serve

Let it rest for 10 minutes before serving — this helps it set up and makes serving easier.

Garnish with remaining fresh basil and extra Parmesan.

Serve straight from the skillet for that rustic, family-style vibe.

Serving Suggestions

Serve with garlic bread or breadsticks for soaking up the sauce.

A Caesar salad or simple green salad balances the richness perfectly.

Pair with a nice Chianti or cold beer.

Let everyone serve themselves straight from the skillet.

Switch It Up

Veggie Supreme: Skip the meat and load up with mushrooms, peppers, onions, and spinach.

Meat Lovers: Add cooked bacon, ham, or extra sausage.

White Pizza Version: Use Alfredo sauce instead of pizza sauce.

Different Cheese: Try adding fontina, asiago, or smoked mozzarella.

Spicy Kick: Use hot Italian sausage and add diced jalapeños.

Make-Ahead Magic

You can brown the meat and make the sauce up to 2 days ahead.

The whole dish can be assembled (before baking) and refrigerated for up to 1 day.

Add 10-15 minutes to baking time if starting from cold.

Leftovers keep for 4-5 days and taste even better the next day.

Questions People Actually Ask

Q: Can I use no-boil lasagna noodles? A: Regular lasagna noodles work better here since they cook in the sauce. No-boil noodles might get mushy.

Q: My sauce is too thick/thin — help! A: Too thick? Add more broth. Too thin? Let it simmer uncovered longer to reduce.

Q: Can I make this in a regular baking dish? A: Yes! Brown meat in a skillet, then transfer everything to a 9×13 baking dish to finish.

Q: What if I don’t have an oven-safe skillet? A: Transfer everything to a greased baking dish after adding the noodles, then proceed with layering and baking.

Q: Can I freeze this? A: The baked dish doesn’t freeze great, but you can freeze the meat sauce separately for up to 3 months.

Q: How do I know when the noodles are done? A: They should be tender when you bite into one. If they’re still firm, add more liquid and simmer longer.