Tasty Recipes Pizzagna

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"I love pizza, but I can no longer eat yeast bread. I can have wheat though, so pasta is still in. To serve my pizza craving, I devised this dish that delivers all the goodness of a supreme combo pizza without the yeast bread. For a crowd, serve with garlic bread and salad and/or veggies on the side to really stretch this dish."

Ingredients :

  • cooking spray
  • 4 cups prepared marinara sauce
  • 1 pound bulk Italian sausage
  • 1 tablespoon water
  • 1 green bell pepper, chopped
  • 1/2 red onion, chopped
  • 3 cups cottage cheese
  • 4 eggs, beaten
  • 1/3 cup Parmesan cheese
  • 2 teaspoons dried parsley
  • 1 (8 ounce) package no-boil lasagna noodles, or more if needed
  • 1/2 cup mini pepperoni pieces, or more to taste
  • 1/2 cup sliced mushrooms, or to taste (optional)
  • 1/4 cup sliced black olives, or to taste (optional)
  • 3 cups shredded mozzarella cheese

Instructions :

Prep : 30M Cook : 12M Ready in : 1H20M
  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat spaghetti sauce in a saucepan over medium heat.
  • Cook and stir sausage and water in a large skillet over medium heat, using a potato masher to break sausage into small pieces, until sausage is crumbly and almost cooked through, about 5 minutes. Add pepper and onion; cook and stir until onion is tender, 5 to 10 minutes.
  • Stir cottage cheese, eggs, Parmesan cheese, and parsley together in a bowl.
  • Spread about 1 cup warmed spaghetti sauce into the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. Spread 1/2 of the cottage cheese mixture over the noodles, another 1 cup spaghetti sauce over the cheese, and 2/3 cup sausage mixture over the top. Sprinkle 1/2 of the pepperoni pieces, 1/2 of the sliced mushrooms, and 1/2 of the olives over the sausage mixture. Scatter 1/3 the mozzarella cheese over the top and arrange 3 lasagna noodles atop the cheese. Repeat layering again.
  • Pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until sauce is bubbling around the edges, about 25 minutes. Remove aluminum foil and continue baking until cheese is melted and golden, about 5 minutes more. Cool for 15 minutes before slicing.

Notes :

  • Ricotta cheese is, of course, traditional in lasagna and may be substituted for cottage cheese. I always have good luck with cottage cheese and it is more budget friendly.
  • Meat sauce can also be used in place of marinara if you prefer.
  • You can also use traditional lasagna. Follow package directions to cook and prepare it before using in this recipe.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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