Okay, so picture this: you’re having that age-old debate with your friends about whether pizza or lasagna is the superior comfort food. Well, guess what? You don’t have to choose anymore. Meet Pizzagna — the beautiful, cheesy love child of pizza and lasagna that’s about to end all food arguments forever. We’re talking layers of pasta, pizza sauce, three different cheeses, pepperoni, sausage, and all your favorite pizza toppings, baked into one glorious casserole that’s basically a warm hug in dish form. My pizza-obsessed nephew and my lasagna-loving mom both claimed this as their new favorite food. When you can unite a 12-year-old and a 60-year-old with one dish, you know you’ve struck gold.
Why You’ll Love This Recipe
- Two iconic comfort foods in one epic creation
- Feeds a crowd and makes killer leftovers
- Perfect for game day, potlucks, or “I need carbs” emergencies
- Easier than making pizza from scratch but way more impressive
- Customizable with all your favorite pizza toppings
- The ultimate make-ahead meal that actually gets better overnight
The Good Stuff You’ll Need
For the Pasta Base:
- 1 lb lasagna noodles (or use no-boil for easy mode)
- 1 lb ground Italian sausage
- 1 lb ground beef (or more sausage if you’re feeling fancy)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Sauce Situation:
- 2 (24 oz) jars pizza sauce (or marinara if that’s what you’ve got)
- 1 (6 oz) can tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Dreams:
- 2 cups ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated parmesan cheese
- 4 cups shredded mozzarella cheese (divided)
- 2 cups shredded provolone cheese
For the Pizza Vibes:
- 1 (6 oz) package pepperoni slices
- 1 cup cooked Italian sausage (crumbled)
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 1/2 cup black olives, sliced
- Fresh basil leaves for topping
Let’s Do This
Step 1: Prep Like a Boss
Preheat your oven to 375°F.
Cook lasagna noodles according to package directions. Drain and set aside. (Pro tip: add a little oil to the water so they don’t stick together.)
Step 2: Build That Meat Sauce
Heat olive oil in a large skillet over medium-high heat.
Cook ground beef and sausage until browned and crumbly (about 8-10 minutes).
Add diced onion and cook until softened (about 5 minutes).
Add garlic and cook for another minute until fragrant.
Stir in pizza sauce, tomato paste, oregano, basil, garlic powder, and red pepper flakes.
Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Step 3: Cheese Mixture Magic
In a medium bowl, combine ricotta cheese, beaten egg, and parmesan cheese.
Mix until smooth and set aside.
Step 4: Assembly Time (This is Where the Magic Happens)
Spray a 9×13 inch baking dish with cooking spray.
Layer 1: Spread 1 cup of meat sauce on the bottom of the dish.
Layer 2: Add 1/3 of the cooked noodles, overlapping slightly.
Layer 3: Spread half of the ricotta mixture over the noodles.
Layer 4: Add half of the remaining meat sauce.
Layer 5: Sprinkle 1/3 of the mozzarella and half the provolone.
Layer 6: Add half the pepperoni, sausage, peppers, mushrooms, and olives.
Layer 7: Another 1/3 of the noodles.
Layer 8: The rest of the ricotta mixture.
Layer 9: Remaining meat sauce.
Layer 10: Another 1/3 of the mozzarella and remaining provolone.
Layer 11: Rest of the pizza toppings.
Layer 12: Final layer of noodles and top with remaining mozzarella.
Step 5: Bake It ‘Til You Make It
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden.
Let it rest for 15 minutes before cutting (I know it’s torture, but trust me).
Top with fresh basil leaves and serve.
Serving Suggestions
- Serve with garlic bread because why not double down on the carbs?
- A simple Caesar salad helps cut through all that richness
- Perfect with a cold beer or a glass of red wine
- Great for feeding a crowd — this baby serves 8-10 people easily
Switch It Up
Veggie Supreme: Load it up with bell peppers, mushrooms, onions, and spinach Meat Lovers: Add bacon, ham, and extra sausage White Pizza Style: Use alfredo sauce instead of pizza sauce Spicy Version: Add jalapeños and use spicy Italian sausage Breakfast Pizzagna: Add scrambled eggs and breakfast sausage
Make-Ahead Tips
- Assemble the whole thing up to 2 days ahead and refrigerate
- Freezes beautifully for up to 3 months (thaw overnight before baking)
- Cook all your meats and prep veggies the day before
- Leftovers keep for 5 days in the fridge and reheat like a dream
Pro Tips for Success
- Don’t skip the resting time — it helps everything set up properly
- If your noodles are getting too soft, undercook them slightly
- Cover with foil if the top starts browning too quickly
- Use a mix of cheeses for the best flavor and meltability
- Let it cool completely before cutting if you want clean slices
Questions People Actually Ask
Q: Can I use no-boil noodles? A: Absolutely! Just make sure your sauce is a bit saucier since the noodles will absorb moisture as they cook.
Q: Can I make this vegetarian? A: For sure! Skip the meat and double up on veggies. Maybe add some plant-based crumbles or extra mushrooms.
Q: How do I know when it’s done? A: The cheese should be melted and bubbly, and a knife inserted in the center should come out hot.
Q: Can I use different pasta? A: Yup! Penne, rigatoni, or even ravioli work great. Just adjust liquid accordingly.
Q: What if I don’t have ricotta? A: Cottage cheese works in a pinch, or you can make a simple white sauce with butter, flour, and milk.
Print
Pizzagna: The Epic Pizza-Lasagna Mashup That’ll Blow Your Mind
- Total Time: 1 hour 50 minutes
- Yield: 8–10 servings 1x
Description
Okay, so picture this: you’re having that age-old debate with your friends about whether pizza or lasagna is the superior comfort food. Well, guess what? You don’t have to choose anymore. Meet Pizzagna — the beautiful, cheesy love child of pizza and lasagna that’s about to end all food arguments forever. We’re talking layers of pasta, pizza sauce, three different cheeses, pepperoni, sausage, and all your favorite pizza toppings, baked into one glorious casserole that’s basically a warm hug in dish form. My pizza-obsessed nephew and my lasagna-loving mom both claimed this as their new favorite food. When you can unite a 12-year-old and a 60-year-old with one dish, you know you’ve struck gold.
Ingredients
For the Pasta Base:
- 1 lb lasagna noodles (or use no-boil for easy mode)
- 1 lb ground Italian sausage
- 1 lb ground beef (or more sausage if you’re feeling fancy)
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Sauce Situation:
- 2 (24 oz) jars pizza sauce (or marinara if that’s what you’ve got)
- 1 (6 oz) can tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Dreams:
- 2 cups ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated parmesan cheese
- 4 cups shredded mozzarella cheese (divided)
- 2 cups shredded provolone cheese
For the Pizza Vibes:
- 1 (6 oz) package pepperoni slices
- 1 cup cooked Italian sausage (crumbled)
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 1/2 cup black olives, sliced
- Fresh basil leaves for topping
Instructions
Preheat your oven to 375°F.
Cook lasagna noodles according to package directions. Drain and set aside. (Pro tip: add a little oil to the water so they don’t stick together.)
Heat olive oil in a large skillet over medium-high heat.
Cook ground beef and sausage until browned and crumbly (about 8-10 minutes).
Add diced onion and cook until softened (about 5 minutes).
Add garlic and cook for another minute until fragrant.
Stir in pizza sauce, tomato paste, oregano, basil, garlic powder, and red pepper flakes.
Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
In a medium bowl, combine ricotta cheese, beaten egg, and parmesan cheese.
Mix until smooth and set aside.
Spray a 9×13 inch baking dish with cooking spray.
Layer 1: Spread 1 cup of meat sauce on the bottom of the dish.
Layer 2: Add 1/3 of the cooked noodles, overlapping slightly.
Layer 3: Spread half of the ricotta mixture over the noodles.
Layer 4: Add half of the remaining meat sauce.
Layer 5: Sprinkle 1/3 of the mozzarella and half the provolone.
Layer 6: Add half the pepperoni, sausage, peppers, mushrooms, and olives.
Layer 7: Another 1/3 of the noodles.
Layer 8: The rest of the ricotta mixture.
Layer 9: Remaining meat sauce.
Layer 10: Another 1/3 of the mozzarella and remaining provolone.
Layer 11: Rest of the pizza toppings.
Layer 12: Final layer of noodles and top with remaining mozzarella.
Cover tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden.
Let it rest for 15 minutes before cutting (I know it’s torture, but trust me).
Top with fresh basil leaves and serve.
Notes
- Serve with garlic bread because why not double down on the carbs?
- A simple Caesar salad helps cut through all that richness
- Perfect with a cold beer or a glass of red wine
- Great for feeding a crowd — this baby serves 8-10 people easily
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~42g
- Protein: ~28g