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Someone was in the mood for pizza the other day. I happened to be in the mood for lasagna. I decided it would be fun to try and make a pizza lasagna, using pizza crust and everything. I decided to make it in a loaf pan, to try and keep it standing upright. The cheese gets super ooegy gooey and melty, so it isn’t the prettiest of dishes. But it sure did taste good! Here’s how I made it.
Easy Pizza Lasagna
- 1x 11 oz refrigerated thin pizza crust
- 2 cups ricotta cheese
- 8 oz shredded mozzarella cheese (6oz and 2oz)
- 1x 15 oz can tomato sauce (I used seasoned)
- sliced pepperoni
Preheat oven to 400.
Unroll crust and stretch out on a baking sheet.
Bake for 8 minutes.
Note: I did try splitting the dough into thirds before baking. It’s just simpler to stretch the dough all the way out and then cut it into thirds after it’s partially cooked.
Line a loaf pan with some wax or parchment paper, lining all the way up the sides.
Place the ricotta and 6 oz of mozzarella cheese into a bowl along with 1/2 of the can of sauce and mix well.
Remove crust from oven and cut into thirds.
Place one third of the crust into the loaf pan.
Place a thin layer of sauce on the crust.
Place about half of the cheese mixture on the crust.
Place the second crust into the loaf pan.
Place a thin layer of sauce on top of the crust.
Place the other half of the cheese mixture on the crust.
Place the third crust into the loaf pan.
Spread the remainder of the sauce over top of the crust.
Sprinkle the remaining 2 oz of mozzarella cheese on top.
Bake for 20 minutes.
Serve with salt and pepper to taste.