BLOG: Recipe for Pizza Lasagna

The recipe I'm sharing with you this week is Pizza Lasagna. When Lily was a baby, a coworker brought a Pizza Lasagna to us. It was delicious. This is my adaptation of a couple of recipes I found, rolled into one in a try to recreate the deliciousness! Make one for yourself, and freeze one, or bring to a friend with a new baby—which is actually what I'll be doing this week—my way of paying it forward! 

Pizza Lasagna

Makes 8 servings @ 10 Weight Watcher Points+ each

9 no cook Lasagna Noodles (I used Barilla)

15 oz can of pizza sauce (I used Ragu)

15 oz can of diced tomatoes with Italian Seasoning

8 oz Italian Sausage, browned and drained

1 pillow pack of Hormel turkey pepperoni

4 oz cut up mushrooms

small can of sliced olives

1 green pepper, diced

15 oz container part skim ricotta

1 tsp Penzey's pizza seasoning (or your favorite Italian seasoning)

1 tsp Penzey's granulated garlic (or garlic powder of your choice)

2 cups part skim, shredded mozzarella cheese

Mix Together the pizza sauce and diced tomatoes. 
Mix Together Ricotta, garlic, and pizza seasoning.

In a 9 x 13 pan spread 1/4 cup of the sauce mixture, top with noodles, top with 1/2 of the ricotta mixture, 1/2 cup of the cheese, 1 cup of the sauce, 1/2 of the Italian sausage, 1/3 of the pepperoni, 1/2 of the mushrooms, olives and peppers.  Repeat.  Top the last layer with the final 3 noodles, the rest of the pepperoni, remaining sauce, and remaining cheese, sprinkle with Parmesan.

Bake for 45 minutes at 350 or until bubbly!  Let stand for about 8-10 minutes before cutting and devouring!

I'd love to know, what's your favorite meal to share with a friend?

I share a new recipe along with a weekly meal plan every Monday at www.fatlittlelegs.com