Deep Dish Pizza Lasagna

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Deep Dish Pizza Lasagna combines two of your favorite dinners. Pizza and pasta lovers will find food heaven here. Custom toppings are easy too!

  • What toppings can I add to my pizza lasagna?

    Just like traditional pizza, you can mix and match toppings and customize your pizza lasagna to your liking. Don’t like olives? no problem! Leave them alone. Want to add some sausage? go! Just make sure that all your toppings (like sausage) are pre-cooked if necessary, just like you would with your pizza.

  • What if I don’t have a 9×13 deep dish?

    This recipe calls for a 9×13 deep dish. If you don’t have a 9×13 deep dish, you will only be able to make 2 layers of ricotta and topping instead of the 3 layers indicated in the recipe. This will leave you with a total of 3 layers of pasta instead of 4.

  • Can you use no cook lasagna in this recipe?

    Yes, you can use no cook lasagna pasta in this recipe. No-cook lasagna has a slightly different texture than regular lasagna pasta. If you are using no-cook pasta, skip step 1 and proceed to step 2 now.

  • Lasagna Pasta Shortcuts

    We’re bringing you the best ever lasagna noodle tricks to make as part of a recipe. Didn’t cook the lasagna noodles, but they usually get a little weird and soak up too much liquid in the recipe. Instead, we use regular lasagna, but still leave it uncooked. All you have to do is put them in a container and pour hot water over them. Let them soak for 30 minutes and they’ll be soft enough to use in recipes. Don’t worry, they’ll finish cooking in the oven.

Pour water into pan filled with lasagna.

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A slice of pizza lasagna on a white plate.

Deep Dish Pizza Lasagna combines two of your favorite dinners. Pizza and pasta lovers will find food heaven here. Custom toppings are easy too!

Preparation time 40 minute

cooking time 50 minute

total time 1 Hour 20 minute

raw material

  • 1 pound Lasagna Noodles
  • 4 cup Marinara
  • 30 ounce ricotta cheese
  • 1 big egg
  • ½ teaspoon Salt
  • 1 pound shredded mozzarella cheese
  • 1 cup Freshly grated Parmesan cheese
  • 6 ounce Pepperoni Slices
  • 8 ounce sliced ​​mushrooms
  • 1/2 cup sliced ​​black olives
  • 1 diced green pepper


  • Put the lasagna in the bottom of the pan. Pour hot tap water directly over the noodles, making sure the noodles are completely submerged. Let them soak for 30 minutes, then drain and discard the water.

  • In a mixing bowl, combine the ricotta, eggs, and 1/2 teaspoon salt. Refrigerate until ready to assemble the lasagna.

  • Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.

  • To assemble, spread about 1 cup marinara sauce on bottom of prepared pan. Top with 4 noodles. Spread with ⅓ of the ricotta mixture. Top with ¼ of the mozzarella cheese. Top with 1/3 of the pepperoni slices, 1/3 of the mushrooms, 1/3 of the olives, and 1/3 of the bell peppers. Spoon about 1 cup of the marinara sauce over the topping, then sprinkle with ¼ cup of the Parmesan cheese.

  • Repeat layering two more times to create three full layers. Finally, place the final layer of pasta and drizzle another 1 cup of the salsa to coat the pasta. Top with remaining mozzarella, topping, and Parmesan cheese.

  • Bake in preheated oven for 50 minutes. Serve hot.

Calories: 495kcal | carbohydrate: 39G | protein: 35G | fat: twenty oneG | Saturated fat: 10G | cholesterol: 83mg | sodium: 1635mg | Potassium: 749mg | fiber: 4G | sugar: 7G | Vitamin A: 1180unit | Vitamin C: 17.1mg | calcium: 636mg | iron: 2.7mg