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 13x9 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 13x9 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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