Pepperoni and Mushroom Pizza Lasagna
Pepperoni and Mushroom Pizza Lasagna is one of our favorite fall dinners. I start this lasagna by making a homemade marinara sauce. Then, I layer the sauce with lasagna noodles, ricotta cheese, and mozzarella cheese. Finally, I top the lasagna with mushrooms, pepperoni, and peppers. We like this lasagna for several reasons. First of all, I like that I can make this lasagna early in the day and bake it right before serving. Secondly, I like that I can serve so many people with this lasagna. That makes it great for entertaining. And, lastly, we all love the rich and cheesy layers in this lasagna.
The Equipment I Used
- A Baking Dish-You’ll need a 9×11 baking dish to make the lasagna. I like to use ceramic baking pans for my lasagnas.
The Ingredients Needed for Pepperoni and Mushroom Pizza Lasagna
- Lasagna noodles- I always use Barilla lasagna noodles.
- Tomatoes- You’ll need about 26 ounces of tomato puree to make the marinara sauce. I like to use the boxed Pomi tomatoes because they are less acidic than canned tomatoes.
- Tomato Paste- I like to buy the tomato paste in the tube that comes from Italy. Again, it’s much less acidic than canned tomatoes.
- Chicken Stock- I always use my homemade chicken stock and store it in the freezer. The recipe is below.
- A Cubanelle Pepper- Use this to give your sauce extra flavor.
- Ricotta Cheese- If you can find it, I recommend using fresh ricotta cheese.
- Mozzarella Cheese- I always use fresh mozzarella cheese.
How I Made my Lasagna
- First, I made the sauce. Be sure to cook the onions until they are soft and watch the sauce to make sure it doesn’t burn.
- Next, I assembled the lasagna. It’s important to use exactly the amount of sauce called for in each layer. If you use too much sauce your lasagna will be soggy.
- Finally, I added the pizza toppings and baked the lasagna.
If you like lasagna and pizza, you need to try this cheesy and delicious Pepperoni and Mushroom Pizza Lasagna.
Pepperoni and Mushroom Pizza Lasagna
A four layered lasagna, filled with tomato sauce, ricotta, mozzarella, and Parmesan cheese. Topped with a pizza topping layer of pepperoni, mushrooms, and bell peppers.
Equipment
- 1 13×9 Baking dish
Ingredients
- ½ cup minced onion
- 1 tbsp. extra virgin olive oil
- 1 tbsp. minced garlic
- 26 ounces Pomi strained tomatoes or any tomato puree
- 1 cubanelle pepper, with a slit cut in the side
- ¼ tsp. kosher salt, red pepper flakes
- 6 ounces tomato paste
- ½ cup chicken stock
- 1 tsp. each dried oregano, sugar
- 1 pound lasagna noodles
- 24 ounces fresh ricotta cheese
- 1 cup chopped fresh basil
- 1 pound whole milk mozzarella cheese, grated
- 1 egg
- 2 cups grated Parmesan cheese
- ¼ cup fresh basil leaves
For the pizza toppings layer:
- 2 tbsp. unsalted butter
- 1 cup chopped bell peppers
- 8 ounces sliced mushrooms
- 16 slices small pepperoni slices
Instructions
- Begin by making the marinara sauce: In a large skillet, over medium heat, cook the onion and garlic in the olive oil, until the onion is softened.
- Add the strained tomatoes, tomato paste, chicken stock, sugar, oregano, salt, cubanelle pepper and red pepper flakes. Simmer uncovered for thirty minutes. Reserve one cup of sauce for another use.
- Preheat the oven to 350 degrees.
- Cook the noodles according to the package directions for al dente noodles.
- In a large bowl, mix together the ricotta, basil and egg.
- Next, heat a large skillet on medium heat. Melt the butter and cook the mushrooms and peppers until the mushrooms start to brown.
- In a deep 13×9 baking dish, place a layer of noodles. Top with a quarter of the sauce, and then a quarter of the ricotta, and a quarter of the mozzarella. Repeat this three times. Add a layer of Parmesan cheese. Finally, add the mushrooms, peppers, and pepperoni.
- Bake uncovered for thirty minutes. Sprinkle with basil leaves and serve.
Nutrition
Calories: 580kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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