Name: Pizzagna
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
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 c. (15-oz.) containers whole-milk ricotta; 2 large eggs; 1 c. freshly grated Parmesan; Freshly ground black pepper; 1 c. sliced pepperoni; 3 c. shredded mozzarella; Freshly chopped parsley, for garnish

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.