Pizza Lasagna Skillet (Printer-Friendly)
One-pan skillet combining rich pizza flavors with hearty lasagna noodles and melted mozzarella cheese.
# What You’ll Need:
→ Meats
01 -
1/2 pound ground beef
02 -
1/2 pound Italian sausage, casing removed
03 -
4 slices bacon, cooked and crumbled
04 -
20 slices pepperoni
→ Produce & Aromatics
05 -
1 medium yellow onion, diced
→ Dry Seasonings
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
→ Pasta & Sauces
09 -
6 ounces lasagna noodles, broken into 2-inch pieces
10 -
2 cups marinara sauce
→ Dairy
11 -
2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add broken lasagna noodles and cook according to package instructions until al dente. Drain well and set aside to prevent sticking.
02 -
Heat a large skillet over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook, stirring and breaking up the meat, until browned and onion is softened, about 7-8 minutes. Drain excess fat and reserve a portion of the meat mixture for topping.
03 -
To the skillet with the remaining meat, add pepperoni slices (reserve some for topping), half of the crumbled bacon, marinara sauce, onion powder, garlic powder, and Italian seasoning. Stir to combine and simmer until heated through and sauce thickens slightly.
04 -
Fold the cooked lasagna noodles into the meat sauce mixture carefully to coat the noodles without breaking them.
05 -
Preheat the oven to 350°F. Transfer the skillet to the oven and evenly sprinkle shredded mozzarella over the top. Add the reserved bacon crumbles, reserved ground meat, and remaining pepperoni slices on top. Bake for 10 to 15 minutes or until cheese is melted and bubbly.
06 -
Allow the dish to rest for 5 minutes to set before serving directly from the skillet for optimal comfort and flavor.
# Helpful Hints:
01 -
For a crispier finish, briefly broil the cheese before serving. Breaking lasagna noodles by hand creates rustic edges that better hold the sauce.