In order to create the four layers you will need to use a 9×13 inch baking dish that is deeper than your normal baking dish. If you do not have one and don’t want to buy one, you can use a regular 9×13 inch baking dish and you will create only three layers instead of four.
Even if you don’t make this a deep dish lasagna and just make a “regular” lasagna, it is totally worth making. My family loved it and have already have made suggestions for the next time I make it. They have requested green olives instead of black and adding in banana peppers, our favorite pizza toppings.
Deep Dish Pizza Lasagna
Ingredients:
-
1 pound
lasagna noodles -
8 ounces
Italian sausage -
30 ounces
ricotta cheese -
1
egg - 5 cups
marinara sauce - 16 ounces mozzarella cheese, shredded
-
6 ounces
sliced pepperoni -
1 cup
sliced black olives -
1 cup
shredded parmesan cheese
Directions:
- Cook the noodles according to the package directions and drain. Place the noodles onto a piece of parchment paper so they do not stick together.
- In a skillet, over medium-high heat, cook the sausage until crumbled and completely cooked. Drain any grease and set the sausage aside.
- In a large bowl, stir together the ricotta cheese and the egg. Refrigerate until needed to assemble the lasagna.
- Preheat the oven to 375º F. Lightly spray a deep dish 9×13 inch baking dish with cooking spray.
- Spread 1 cup marinara sauce into the bottom of the prepared baking dish. Place 4 noodles on top of the sauce, breaking the noodles as needed to cover the bottom of the baking dish. Spread 1/3 of the ricotta mixture on top of the noodles, followed by 1/4 of the mozzarella cheese. Add 1/4 of pepperoni, black olives and Italian sausage. Spread 1 cup of marinara sauce onto the toppings and sprinkle with 1/4 cup parmesan cheese.
- Repeat the layers 2 more times starting with the 4 noodles and ending with the marinara sauce and parmesan cheese.
- For the final layer, place 4 lasagna noodles on top the of sauce and then top with the remaining 1 cup of marinara sauce, cover all of the noodles. Sprinkle the remaining mozzarella cheese on top, followed by the toppings and the remaining parmesan cheese.
- Bake, uncovered, for 50 minutes.
- Let rest for 10 minutes, before cutting and serving.
Enjoy!!!
Notes:
This lasagna requires a deep dish 9×13 inch baking dish. If you do not have one you can use a “regular” 9×13 inch baking dish and create 3 layers instead of 4.
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Nutrition Facts |
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Servings: 12 |
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Amount Per Serving |
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Calories: 524 |
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Total Fat |
26.9g |
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Saturated Fat |
9.5g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
2g |
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Cholesterol |
79.7mg |
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Sodium |
1,362.2mg |
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Total Carbohydrates |
43.7g |
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Dietary Fiber |
3g |
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Sugars |
7.8g |
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Protein |
31.5g |
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Calcium |
40.4% |
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Iron |
12.5% |
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Potassium |
6.7mg |
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Vitamin A |
22.9% |
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Vitamin C |
12.5% |
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*Nutritional information will vary depending on the brands you use. |
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