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Preheat your oven to 375°F. In a large skillet or Dutch oven, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain any excess grease.

Add your desired pizza toppings (such as pepperoni, mushrooms, bell peppers, onions) to the browned sausage. Cook for 3-5 minutes until slightly softened. Reserve about 1 tablespoon of each topping for later use as a garnish.

Stir in the marinara sauce and 2 teaspoons of Italian seasoning. Bring the mixture to a simmer, then reduce heat to low and let it simmer while you prepare the ricotta mixture.

In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan cheese, and 1/2 tablespoon of Italian seasoning. Mix until well combined.

To assemble the lasagna, spread about 1/4 of the meat sauce evenly over the bottom of a 9x13 inch baking dish.

Arrange 3 oven-ready lasagna sheets over the sauce, slightly overlapping if necessary.

Spread half of the ricotta mixture over the lasagna sheets, then sprinkle with 1 cup of shredded mozzarella cheese.

Repeat the layers: another 1/4 of the meat sauce, 3 lasagna sheets, the remaining half of the ricotta mixture, and 1 cup of shredded mozzarella cheese.

Top with the remaining meat sauce, then sprinkle with the last 1 cup of shredded mozzarella cheese.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil, then sprinkle the reserved pizza toppings over the top of the lasagna. Continue to bake for an additional 15-20 minutes, or until the top is golden brown and the edges are bubbling.

Let the lasagna rest for 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.


Preheat your oven to 375°F. In a large skillet or Dutch oven, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain any excess grease.

Add your desired pizza toppings (such as pepperoni, mushrooms, bell peppers, onions) to the browned sausage. Cook for 3-5 minutes until slightly softened. Reserve about 1 tablespoon of each topping for later use as a garnish.

Stir in the marinara sauce and 2 teaspoons of Italian seasoning. Bring the mixture to a simmer, then reduce heat to low and let it simmer while you prepare the ricotta mixture.

In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of grated Parmesan cheese, and 1/2 tablespoon of Italian seasoning. Mix until well combined.

To assemble the lasagna, spread about 1/4 of the meat sauce evenly over the bottom of a 9x13 inch baking dish.

Arrange 3 oven-ready lasagna sheets over the sauce, slightly overlapping if necessary.

Spread half of the ricotta mixture over the lasagna sheets, then sprinkle with 1 cup of shredded mozzarella cheese.

Repeat the layers: another 1/4 of the meat sauce, 3 lasagna sheets, the remaining half of the ricotta mixture, and 1 cup of shredded mozzarella cheese.

Top with the remaining meat sauce, then sprinkle with the last 1 cup of shredded mozzarella cheese.

Cover the baking dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil, then sprinkle the reserved pizza toppings over the top of the lasagna. Continue to bake for an additional 15-20 minutes, or until the top is golden brown and the edges are bubbling.

Let the lasagna rest for 15-20 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
