Pizza Lasagna Skillet Bake combines the best parts of lasagna and a loaded pepperoni pizza in one easy pan. Lasagna noodles, beefy tomato sauce, stretchy mozzarella, and crispy pepperoni come together for a cheesy, bubbling dinner that’s ready faster than traditional layered lasagna.
Cooking everything in a single oven‑safe skillet means less cleanup and more flavor, since the noodles finish right in the sauce and soak up all the seasonings. A quick broil gives the top that golden, pizzeria‑style cheese layer, and a sprinkle of parsley makes it table‑ready.
Ingredients
- 8 oz lasagna noodles, broken into pieces
- 1 lb ground beef
- 1 jar (24 oz) marinara or pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 20–25 pepperoni slices
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: ricotta cheese for dolloping
Step‑by‑Step Instructions
1. Cook the noodles
- Boil broken lasagna noodles in a large pot of salted water until just shy of al dente.
- Drain and set aside; they’ll finish cooking in the sauce so they don’t turn mushy.
2. Brown the beef and season
- In a large oven‑safe skillet, cook the ground beef over medium‑high heat, breaking it into crumbles.
- Season with Italian seasoning, garlic powder, salt, and pepper.
- When browned and cooked through, drain off excess grease.
3. Build the sauce and add noodles
- Stir the marinara or pizza sauce into the beef and bring to a gentle simmer.
- Add the cooked noodles and toss until all the pieces are well coated and nestled in the sauce.
4. Add the “pizza” topping
- Sprinkle mozzarella evenly over the top, followed by Parmesan.
- Arrange pepperoni slices over the cheese.
- For a lasagna vibe, dot spoonfuls of ricotta on top of the noodles before adding the shredded cheeses.
5. Melt and brown the cheese
- To melt on the stovetop: cover the skillet, reduce heat to low, and cook a few minutes until the cheese is fully melted and gooey.
- For a bubbly golden top: place the uncovered skillet under the broiler for 2–3 minutes, watching closely so the cheese browns without burning.
6. Finish and serve
- Remove from heat and let the skillet sit a couple of minutes so the sauce thickens slightly.
- Sprinkle with chopped fresh parsley.
- Serve big scoops hot, making sure each portion has noodles, sauce, cheese, and pepperoni.
Continue to the next page to reveal more tips and tricks
Pages: 1 2