Tonys Pizza Lasagna Recipes

PIZZA LASAGNA RECIPE BY TASTY

Steps:

• Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
• In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
• Preheat oven to 375ºF (190ºC).
• In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
• Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
• Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
• Enjoy!

PIZZA LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking into bite-size pieces, until browned, 5 to 7 minutes.
• Brush a layer of sauce over the bottom of a 9x13-inch baking pan. Arrange lasagna noodles side by side over the sauce. Ladle more sauce on top. Place pepperoni on the noodles. Sprinkle sausage over pepperoni. Layer mushrooms, onion, green bell pepper, black olives, and cheese blend on top. Continue layering until all ingredients have been used.
• Bake in the preheated oven until heated through and bubbling, about 35 minutes.

PIZZA LASAGNA

Steps:

• In a large skillet, saute vegetables.
• Cook until soft, stirring often.
• Stir in sauce (leave a small amount separate to place in the bottom of the pan) and spices, and finely chopped or grated pepperoni.
• Spread a thin layer of sauce on the bottom of a 13 x 9 inch pan.
• Top with 5 overlapping noodles, then 1/3 of the sauce mixture and 1/3 of the cheese.
• Repeat layers twice.
• Bake at 375°F for 30 minutes.
• Let stand 10 minutes before serving.
• *You can also add additional pizza toppings if you wish such as bacon, cheddar cheese, ham, tomatoes, etc*.
• To freeze: wrap well, label and freeze. To serve: defrost overnight and bake as directed.

TONY'S PIZZA LASAGNA

Steps:

• 1. Gather ingredients
• 2. Slice up your pepperoni
• 3. Cook up your sausage and set aside
• 4. Layer pizza sauce on bottom of your cooking dish.
• 5. Begin layering:1 layer of rigatoni's 1 layer of sauce (spread it over noodles with back of spoon) 1 layer of pepperoni 1 layer of Sweeet Italian Sausage 1 layer of cheese REPEAT Once you layers fill your dish then cook in oven at 350 degrees for 15 to 20 minutes till lightly brown on top and cheese is bubbling.
• 6. If preparing for Valentine's Day you can slice pepperoni's in heart shapes and decorate top with hearts and olives if using.

SUPREME PIZZA LASAGNA

Steps:

• Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
• Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
• Preheat the oven to 350 degrees F.
• To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
• To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

TONY'S PIZZA LASAGNA -- MY VERSION

Steps:

• 1. Slice your pepperoni with food processor or mandoline. (Cook up your noodles)
• 2. Cook up your sausage.
• 3. Spread a thin layer of pizza sauce in pan.
• 4. Sauce on bottom of dish 1 LAYER 1 layer of rigatoni's 1 layer of sauce 1 layer of pepperoni 1 layer of mushrooms 1 light layer of cheese 2nd LAYER 1 layer of noodles 1 layer of sauce 1 light layer of Sweet Italian Sausage 1 layer of mushrooms 1 heavy layer of sliced Roasted Red Peppers 1 light layer of cheese 3 LAYER 1 layer of rigatoni's 1 layer of sauce 1 light layer of pepperoni 1 small can of sliced black olives (in the spots where you see cheese) ---OK, so mine is one less layer than his! LOL
• 5. Right out of the oven, Pizza Lasagna
• 6. a slice of Pizza Lasagna for you! (This does not set up like regular Lasagna; however, if you prepare this the day before and let it sit overnight in the refrig. you will have more of a solid lasagna.)
• 7. Del Grosso New York Style Pizza Sauce
• 8. I entered Tony's Pizza Lasagna into a contest that our local TV station WKBN 27 is having and he got picked as one of the winners. Today, January 30th 2013 he went to have his segment taped and it will air on Monday Feb. 4th for the Early Morning Show. He also won a really nice gift package too. We both had alot of fun and since it was for Valentine's Day we topped it with pepperoni's cut into hearts.
• 9. This was after he was finished with videotaping his segment and they asked if I would be in the photo too. Here is Tony's link for his version: https://www.justapinch.com/recipes/main-course/pasta/tonys-pizza-lasagna.html

PIZZA LASAGNA

Steps:

• In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings., Spread 1/2 cup sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives., Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CLASSIC ITALIAN LASAGNE

Steps:

• For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
• Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
• Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
• For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
• Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
• Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
• Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
• Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
• Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.

CLASSIC LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
• In a large bowl, mix together the ground beef and marinara sauce.
• In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
• Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
• Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
• Let the lasagna cool for 30-45 minutes, then serve.
• Enjoy!