Home > Just for you > pizzagna > Page 2



  • baking dish
  • cutting board
  • knife


  • 6 No Boil lasagna sheets
  • 1 jar of preferred pasta sauce
  • 2 cups shredded mozzerella cheese
  • ¾ cup pepperoni slices
  • ¾ cup canadian bacon or cooked pizza sausage


  • Preheat oven to 350F
  • Spray a 9×9 baking dish with nonstick cooking spray
  • Dice pepperoni and canadian bacon slices. Also an option to use cooked sausage or any other pizza topping.
  • In the baking dish, pour about half of a cup of the pasta sauce and spread it out evenly on the bottom of the dish.
  • Layer two of the lasagna noodles with a little room in between. They will spread out in size as the cook and absorb liquid from the sauce.
  • Spoon a thin layer of sauce on to the lasagna sheets.
  • Sprinkle a generous layer of shredded cheese and pizza meat onto the lasagna sheets.
  • Cover with two more lasagna sheets and repeat the layer process. Sauce, cheese, meat, and two more lasagna sheets.
  • Finish the final layer with a little more sauce, lots of cheese and meat.
  • Pour extra sauce around the sides of the assemble pizzagna so all sides of the pasta sheets are covered.
  • Cover the baking dish with foil and place in the oven on a middle rack.
  • Bake the pizzagna covered for 35 minutes.
  • After 35 minutes, remove the foil and cook for an additional 15 minutes.
  • Remove from the oven and let cool for at least 10 minutes.
  • Cut and serve.


Since we are using No Boil lasagna sheets, they need plenty of moisture to cook. Make sure they have enough liquid around them.