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Pizzagna: The Ultimate Pizza-Lasagna Fusion with Pepperoni-Mozzarella Excellence

A playful twist on two Italian-American classics. This dish swaps traditional ricotta for a heavy helping of mozzarella and pizza-style meats. The "no-boil" noodles absorb the tomato sauce as they bake, creating a dense, cheesy, and savory casserole that mimics a deep-dish pizza but with the elegant layers of a lasagna.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 -6 servings
Ingredients Method Notes

Ingredients
  

  • The Pasta: 6 no-boil lasagna sheets.
  • The Sauce: 1 jar approx. 24 oz of your favorite pasta or pizza sauce.
  • The Cheese: 2 cups shredded mozzarella cheese.
  • The Meats: ¾ cup pepperoni slices diced, ¾ cup Canadian bacon (diced) or cooked pizza sausage.
  • Optional: Diced bell peppers black olives, or mushrooms for a "Supreme" version.

Method
 

  1. Prep: Preheat your oven to 350°F. Spray a 9x9-inch baking dish with non-stick cooking spray.
  2. Base Layer: Pour about ½ cup of sauce into the bottom of the dish and spread it evenly.
  3. First Layer: Place 2 lasagna sheets on the sauce, leaving a little room between them (they will expand as they hydrate). Top with a thin layer of sauce, a generous handful of mozzarella, and a portion of your pizza meats.
  4. Repeat: Add 2 more lasagna sheets. Repeat the sauce, cheese, and meat layers.
  5. Final Layer: Top with the last 2 sheets. Cover with the remaining sauce, cheese, and the rest of the meat.
  6. Moisture Check: Pour any extra sauce specifically around the edges of the noodles to ensure the dry sheets have enough liquid to cook through.
  7. Bake: Cover tightly with foil. Bake for 35 minutes.
  8. Crisp: Remove the foil and bake for another 15 minutes until the cheese is bubbly and starting to brown.
  9. Set: Let the Pizzagna rest for 10 minutes before cutting. This allows the layers to firm up so you get clean, pizza-like slices.

Notes

  • No-Boil Secret: The moisture is the most important part of this recipe. If your pasta sauce is very thick, you can whisk in ¼ cup of water or beef broth to help the noodles soften.
  • Customization: Treat the layers like a pizza crust! You can add red pepper flakes for heat or a sprinkle of Italian seasoning on the top layer for that authentic pizzeria aroma.
  • Pan Size: If you only have a 9x13 pan, you may need 9–12 noodles and a bit more sauce/cheese to fill the space.