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Pizzagna

Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
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Ingredients
- 1 lb.
lasagna noodles
- 1 Tbsp.
extra-virgin olive oil, plus more for noodles
- 1/2
large onion, chopped
- 8 oz.
sliced white mushrooms
- 1 lb.
ground beef
- 1 Tbsp.
dried oregano
- 1/4 tsp.
crushed red pepper flakes
- 1 oz.
(32-oz.) jar marinara
Kosher salt
- 2 cups
(15-oz.) containers whole-milk ricotta
- 2
large eggs
- 1 cup
freshly grated Parmesan
Freshly ground black pepper
- 1 cup
sliced pepperoni
- 3 cups
shredded mozzarella
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 375°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool. Toss with a splash of oil to prevent sticking, and set aside.
- Step 2In a large skillet over medium-high heat, heat oil. Add onion and mushrooms and cook, stirring, until soft, about 5 minutes. Add ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 8 minutes. Drain fat. Return beef mixture to skillet over medium heat and stir in oregano, red pepper flakes, and marinara and season with salt. Simmer 10 minutes.
- Step 3In a medium bowl, stir together ricotta, eggs, and Parmesan and season with salt and pepper.
- Step 4Assemble lasagna: Spread a thin layer of meat sauce in a large baking dish and top with a layer of 4 over- lapping noodles. Spread a layer of ricotta mixture over noodle layer, sprinkle with a layer of mozzarella and pepperoni, and top with more sauce. Repeat three more times, topping the final layer of noodles with ricotta, then sauce, mozzarella, and pepperoni.
- Step 5Tent with foil and bake 35 minutes. Remove foil and bake until golden, 10 minutes more.
- Step 6Let cool 15 minutes, then garnish with parsley before serving.
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