Pizza Lasagna Recipe

This Pizza Lasagna is the best of both worlds—classic lasagna comfort with all the bold, cheesy flavors of a loaded pizza. With layers of tender noodles, seasoned meat, marinara, gooey cheese, and favorite pizza toppings, it’s a fun and satisfying twist on a family favorite that I love making any night of the week.

Why You’ll Love This Recipe

I love how this recipe combines everything I crave in both pizza and lasagna. It’s layered like traditional lasagna but packed with pizza-inspired ingredients like pepperoni, Italian seasoning, and melty mozzarella. It’s family-friendly, freezer-friendly, and totally customizable depending on what I’m in the mood for. Every bite feels like comfort food done right.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450g) ground beef (or half beef, half Italian sausage)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 jar (24 oz) marinara or pizza sauce

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• 9 lasagna noodles, cooked and drained

• 2 cups ricotta cheese

• 1 egg

• 2 cups shredded mozzarella cheese (divided)

• 1 cup shredded provolone or pizza blend cheese

• ½ cup grated Parmesan cheese

• 20–25 pepperoni slices

• Optional: sliced black olives, chopped bell peppers, mushrooms, or cooked sausage for layering

• Salt and pepper, to taste

• Fresh basil or parsley for garnish

Directions

Preheat the Oven:

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Cook the Meat Sauce:

2. In a large skillet, I cook the ground beef and onion over medium heat until browned, about 5–6 minutes.

3. I add the garlic and cook for another minute, then drain excess fat.

4. I stir in the marinara sauce, Italian seasoning, and red pepper flakes. I simmer for 5 minutes, then season with salt and pepper to taste.

Make the Cheese Layer:

5. In a mixing bowl, I combine ricotta, egg, 1 cup of mozzarella, and half of the Parmesan. I mix until smooth.

Assemble the Lasagna:

6. I spread a thin layer of the meat sauce on the bottom of the baking dish.

7. I layer 3 lasagna noodles, half the cheese mixture, more sauce, and a handful of pizza toppings (like pepperoni or veggies).

8. I repeat with another layer: noodles, remaining cheese mixture, sauce, and toppings.

9. I add the final 3 noodles, top with the remaining sauce, then layer on the rest of the mozzarella, provolone, and Parmesan. I finish with pepperoni slices on top.

Bake:

10. I cover the dish with foil and bake for 25 minutes.

11. I remove the foil and bake uncovered for another 15–20 minutes until bubbly and golden.

Serve:

12. I let it rest for 10 minutes before slicing. Then I garnish with fresh basil or parsley and serve hot.

Servings and timing

• Servings: 8 servings

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

• Calories: Around 550–600 kcal per serving

Variations

When I want to change things up, I use different pizza toppings like bacon, jalapeños, or pineapple. Sometimes I make a veggie version with sautéed mushrooms, spinach, and bell peppers. I’ve also swapped the ricotta layer for a cream cheese and sour cream mix for an even richer texture. And for a crust-like bottom, I’ve added a layer of crescent roll dough underneath—like a deep-dish pizza lasagna hybrid.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave or reheat the whole dish in the oven at 350°F until hot throughout. This recipe also freezes beautifully—either baked or unbaked. I just wrap it tightly in foil and plastic wrap and thaw overnight before baking or reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before and keep it in the fridge. I just let it sit out for 30 minutes before baking or add a few minutes to the cook time.

Can I use no-boil lasagna noodles?

Absolutely. I use no-boil noodles often—just make sure the sauce is on the slightly saucier side to help them soften during baking.

What toppings work best in this lasagna?

Anything I’d put on a pizza works here—pepperoni, sausage, mushrooms, olives, peppers, even pineapple if I’m in the mood for sweet and savory.

Can I make it vegetarian?

Yes, I skip the meat and use more vegetables—like sautéed mushrooms, zucchini, spinach, or eggplant. The cheese and sauce still give it tons of flavor.

How do I keep it from being watery?

I make sure to drain the meat well and not overdo the sauce between layers. Letting it rest after baking also helps everything set.

Conclusion

This Pizza Lasagna is everything I love in two classic comfort dishes—cheesy, meaty, saucy, and packed with bold flavors. It’s always a hit at the dinner table, and I love how easy it is to customize with whatever toppings I’m craving. Whether I’m feeding family or just making enough to enjoy leftovers all week, this recipe is a winner every time.