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95% would make again

Pizza Lasagna

by Claire Nolan and Camille Bergersonfeatured in 8 Epic Lasagnas


for 8 servings

  • 1 lb Italian sausage (500 g)
  • 1 yellow onion, sliced
  • 1 ½ cups bell pepper (150 g), diced
  • 3 cloves garlic, minced
  • 3 cups marinara sauce (780 g), or pizza sauce
  • 12 lasagna noodles, cooked
  • 6 oz pepperoni (180 g), sliced
  • 1 cup fresh basil leaf (40 g), packed
  • 3 cups mozzarella cheese (345 g)
  • 3 cups ricotta cheese (750 g)

Nutrition Info

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    Calories 618
    Fat 44g
    Carbs 14g
    Fiber 1g
    Sugar 4g
    Protein 34g

Estimated values based on one serving size.


  1. Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
  2. In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
  3. Preheat oven to 375ºF (190ºC).
  4. In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
  5. Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
  6. Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
  7. Enjoy!