This pizza lasagna combines the best of two beloved dishes: the comforting layers of lasagna and the bold flavors of pizza. I layer pasta sheets with seasoned meat, tomato sauce, cheese, and pepperoni (or my favorite pizza toppings) to create a hearty, family‑style bake.

Pizza Lasagna Recipe

Why You’ll Love This Recipe

I love that this dish feels indulgent but is surprisingly simple to assemble. It’s perfect for feeding a crowd or prepping ahead. The familiar pizza flavors (tomato, garlic, cheese, herbs) are elevated in layers, making each bite satisfying and comforting. Plus, leftovers reheat beautifully for nights when I want something effortless but flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef (or a mix of beef and Italian sausage for extra flavor)
1 small onion, finely chopped
3 cloves garlic, minced
1 (24 oz / ~680 g) jar marinara sauce (or homemade tomato sauce)
1 (8 oz / ~225 g) tomato sauce or crushed tomatoes
1 tbsp Italian seasoning (or blend of basil, oregano, thyme)
Salt and black pepper, to taste
9 to 12 lasagna noodles, cooked or no‑boil type
2 cups (200 g) shredded mozzarella cheese
1 cup (100 g) shredded provolone or fontina (optional)
½ cup (50 g) grated Parmesan cheese
20–30 slices pepperoni (or more, depending on preference)
Fresh basil or parsley, for garnish (optional)

Directions

Preheat the oven to 375 °F (190 °C).
In a large skillet over medium heat, brown the ground beef (and sausage, if using). Break it apart and cook until no longer pink. Drain off excess fat if needed.
Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the marinara sauce and additional tomato sauce or crushed tomatoes. Stir in Italian seasoning, salt, and pepper. Simmer for 10–15 minutes to let flavors meld.
In a 9×13‑inch (or similar) baking dish, spread a thin layer of the meat sauce on the bottom.
Arrange a layer of lasagna noodles over the sauce (3 across if using 9 noodles).
Spoon more meat sauce over the noodles, then sprinkle with mozzarella (and provolone, if using), a few slices of pepperoni, and a little Parmesan.
Repeat: another layer of noodles, then meat sauce, cheese, and pepperoni. Finish with a top layer of noodles, sauce, and generous cheese + pepperoni slices.
Cover the dish with foil (sprayed with nonstick or tented so cheese doesn’t touch the foil). Bake for 25 minutes. Then remove foil and bake another 10–15 minutes or until cheese is bubbly and lightly golden.
Let stand for 10 minutes before slicing to help it set and make serving easier.
Garnish with fresh basil or parsley, if desired, and serve.

Servings and timing

Servings: 8
Prep time: 15–20 minutes
Cook time: 35–40 minutes
Resting time: 10 minutes
Total time: about 1 hour

Variations

Vegetarian version: Replace meat with a mix of sautéed mushrooms, zucchini, spinach, or eggplant. Use a plant‑based “meat” or crumbled tofu if desired.
Spicy kick: Add red pepper flakes, spicy Italian sausage, or a bit of hot sauce to the meat sauce.
White pizza lasagna: Swap the tomato sauce for a béchamel or Alfredo sauce and use spinach, artichokes, and ricotta as filling.
Gluten‑free version: Use gluten‑free lasagna noodles or lasagna sheets made from vegetable slices (zucchini, eggplant).
Extra cheese layer: Add dollops of ricotta mixed with egg and herbs between layers.

Storage/reheating

Storage: Cover leftover pizza lasagna tightly and refrigerate for up to 3–4 days.
Freezing: I freeze portions (or the whole dish) before baking—wrapped tightly with foil and plastic wrap. It keeps well for up to 2–3 months. I thaw it in the fridge overnight before baking.
Reheating: Microwave individual slices for 2–3 minutes or until heated through. For larger portions, I reheat in a 350 °F (175 °C) oven, covered, for 15–20 minutes, then uncover to let the cheese melt and brown.

FAQs

What kind of noodles should I use?

I prefer regular lasagna noodles or no‑boil noodles. If I use no‑boil, I make sure there’s enough sauce to soften them properly while baking.

Can I assemble this ahead of time?

Yes — I often assemble the lasagna the night before, cover it, and refrigerate. I just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I skip the pepperoni?

Absolutely — the pepperoni is optional. I sometimes replace it with cooked sausage, salami, or just extra vegetables and cheese.

How do I prevent the lasagna from getting watery?

I always drain excess fat from the meat and sauté any vegetables to reduce their moisture. Letting the lasagna rest after baking also helps the layers set and reduces liquid.

Can I make this gluten‑free or dairy‑free?

Definitely. I use gluten‑free noodles or veggie slices like zucchini. For dairy‑free, I go with plant‑based cheese alternatives that melt well.

Conclusion

This pizza lasagna is my go‑to when I crave something warm, cheesy, and full of flavor. It brings the fun of pizza into a cozy baked pasta dish that always satisfies. Whether I’m making it for family dinner or storing slices for later, this recipe never lets me down.