Description
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.
Ingredients
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
Instructions
Preheat your oven to 375°F.
Use a large, oven-safe skillet (12-inch cast iron is perfect).
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.
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.
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.
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.
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.
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!
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~42g
- Protein: ~28g