Homemade Pizzagna
Introduction
There’s something instantly comforting about the scent of melted cheese mingling with warm marinara and the crisp edges of pepperoni — it carries you back to family kitchens, late-night gatherings, and slow Sunday afternoons. This Homemade Pizzagna is that memory bottled: the tomato-forward brightness of pizza folded into the layered, cozy structure of lasagna. Each slice offers a pull of gooey mozzarella, a creamy ricotta center, a whisper of Parmesan, and the satisfying snap of pepperoni around the rim. It’s textural poetry — creamy, chewy, saucy, and just a little indulgent.
Pizzagna is perfect for weeknight dinners, potlucks, or a crowd-pleasing centerpiece for game day. Make it for a festive family meal, bring it to a friend’s housewarming, or tuck leftovers into containers for easy lunches. If you enjoy pairing rich, spreadable flavors with baked goods, try this alongside our homemade Biscoff cookie butter for dessert to keep a homemade theme going.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 35 minutes (covered + uncovered bake time)
- Total Time: 55 minutes (plus 10 minutes resting)
- Servings: 8 generous slices
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Estimated nutrition per serving (1 of 8 slices). These are approximate values calculated from standard ingredient databases (USDA FoodData Central and common nutrition references) and should be used as a guideline.
- Calories: ~385 kcal
- Protein: ~21 g
- Carbohydrates: ~39 g
- Fat: ~17 g
- Fiber: ~2 g
- Sodium: ~650 mg (variable depending on cheese and pepperoni brands)
Note: Values are estimates based on the ingredient amounts provided and typical product nutrition. For precise dietary needs or ingredient swaps (low-sodium or low-fat products), consult the USDA FoodData Central or your nutrition professional.
Why You’ll Love It
- Irresistible comfort: All the flavors you crave from a pepperoni pizza — tomato, oregano, garlic, melted mozzarella — concentrated into a slice that holds together and satisfies in every bite.
- Crowd-pleaser: It’s effortless to scale (double the recipe for larger gatherings) and simple to slice and serve, making it ideal for potlucks and family dinners.
- Time-smart: Assembly is quick and hands-off baking does the work, so you get a restaurant-like result without hours in the kitchen.
- Nostalgic yet novel: For people who love both pizza and lasagna, pizzagna delivers familiar flavors in a fresh, playful structure that sparks conversation.
How to Make Homemade Pizzagna
Ingredients
- 9 oven-ready lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided (1 cup in ricotta mix + 1 cup for layers/topping)
- 1/2 cup grated Parmesan cheese, divided (1/4 cup in ricotta mix + 1/4 cup for topping)
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 20–25 pepperoni slices (adjust to preference)
- 1 tablespoon olive oil (for greasing and flavor)
Optional ingredients and substitutions
- Swap pepperoni for cooked Italian sausage, turkey pepperoni, or roasted vegetables for a vegetarian twist.
- Use part-skim ricotta and reduced-fat mozzarella to reduce calories and fat.
- For gluten-free, use gluten-free lasagna noodles.
- Add fresh basil or chopped spinach to ricotta for an herby or green boost.
- Replace marinara with a spicy arrabbiata sauce if you like heat.
Baking directions (step-by-step)
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
- In a medium bowl, combine: ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Stir until just combined — avoid overmixing so ricotta remains a pleasant texture.
- Spread a thin layer (about 1/2 cup) of marinara sauce across the bottom of the prepared baking dish to prevent sticking.
- Arrange 3 lasagna noodles in a single layer over the sauce. (If using oven-ready noodles, no pre-boiling needed; if using regular dry noodles, pre-cook according to package instructions.)
- Spread half of the ricotta mixture evenly over the noodles, then spoon about 1/3 cup marinara sauce over the ricotta, and sprinkle roughly 1/2 cup shredded mozzarella.
- Repeat: layer 3 noodles, remaining ricotta mixture, 1/3 cup marinara, and 1/2 cup mozzarella.
- Add the final 3 noodles as the top layer. Spoon the remaining marinara sauce over the top noodles. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan across the surface. Arrange pepperoni slices evenly on top.
- Cover the dish tightly with foil and bake for 25 minutes. This ensures the insides heat through and cheeses begin to meld.
- Remove the foil and bake uncovered for another 10 minutes, or until the cheese is bubbly and lightly golden. If you want crispier pepperoni edges, broil on high for 1–2 minutes watching closely.
- Remove from the oven and let rest for 10 minutes before slicing — this helps the layers set so you get neat pieces.
Practical tips
- If using regular (non-oven-ready) noodles, boil them 1–2 minutes less than package directions so they finish cooking in the oven.
- Avoid over-saucing each layer; too much liquid can make the pizzagna runny. Thin layers of sauce work best.
- Let it rest — cutting too soon will cause the layers to fall apart.
- If you prefer crispier edges, let the assembled dish stand uncovered for 5–10 minutes before slicing.
Best Pairings
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or cheesy pull-apart rolls for an extra-carb crowd.
- For lighter sides, roasted vegetables (broccoli, Brussels sprouts) complement the dish’s richness.
- Breakfast twist: leftovers make a fantastic savory wake-up — serve cold or lightly reheated with a drizzle of olive oil and a side of coffee.
- Serve alongside warm homemade biscuits for an extra-comfort pairing — try this homemade biscuits recipe for a buttery, tender side.
Keeping it Fresh
Storage recommendations for safety and best quality:
- Room temperature: Not recommended to leave more than 2 hours (standard food safety guideline) due to cheese and meat.
- Refrigeration: Store covered or in airtight containers for 3–4 days. Reheat in a 350°F oven until warmed through (about 15–20 minutes) or microwave individual portions.
- Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven covered at 350°F until hot.
Chef’s Advice
- Cheese selection matters: whole-milk cheeses yield creamier mouthfeel; part-skim reduces fat but can be a touch drier. A mix of pre-shredded and freshly shredded mozzarella can balance melt and texture.
- Salt balance: Parmesan and pepperoni add sodium — taste the ricotta mixture before seasoning and skip extra salt if using salty pepperoni.
- Even layers: Spread fillings evenly to prevent thin/overstuffed spots; this guarantees uniform cooking.
- Nod to texture: For a slight crunch, lightly toast pepperoni slices on a sheet pan for a few minutes before topping so they crisp instead of remaining floppy.
Creative Twists
- Vegetarian Pizzagna: Replace pepperoni with layers of roasted mushrooms, bell peppers, zucchini, and spinach. Add a splash of balsamic reduction for brightness.
- Meat-Lover’s Pizzagna: Brown Italian sausage with fennel and mix into the marinara for deeper savory notes.
- White Pizzagna: Skip marinara and use an Alfredo or béchamel sauce with cooked chicken and spinach for a creamy white version.
- Spicy Kick: Stir red pepper flakes into marinara, or use spicy pepperoni and a pinch of cayenne in the ricotta for heat.
- Gluten-Free / Vegan: Use gluten-free lasagna sheets, dairy-free ricotta (made from tofu or cashews), and vegan pepperoni or roasted vegetables for a plant-based version.
Recipe Q&A
Q: Can I assemble this ahead of time?
A: Yes — assemble, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from chilled. For longer storing, freeze before baking.
Q: My pizzagna is watery after baking. What went wrong?
A: Likely too much sauce or not enough resting time. Use slightly less sauce per layer and let the baked dish rest 10–15 minutes to allow excess moisture to redistribute.
Q: Can I use fresh lasagna sheets?
A: Yes — fresh sheets are excellent. They’ll need less time in the oven since they absorb less moisture and cook quickly.
Q: How do I make it less salty?
A: Choose low-sodium marinara, low-sodium pepperoni or omit cured meats, and use less Parmesan or a lower-sodium cheese option.
Q: What’s the best way to reheat a single serving?
A: Reheat in a microwave for 1–2 minutes or in a 350°F oven for 10–15 minutes covered; finish uncovered for a few minutes if you want the top to be bubbly.
Conclusion
Homemade Pizzagna hits that comforting sweet spot where pizza meets lasagna: familiar, flexible, and utterly satisfying. It’s simple enough for a weeknight and impressive enough for company — and it rewards you with leftovers that taste even better the next day. If you’d like another take on this hybrid or want visual step-by-step inspiration, check this hands-on guide from Instructables’ pizzagna tutorial. For a pepperoni-forward variant and plating ideas, this Fancy Apron pepperoni pizzagna recipe is a helpful companion. Try the recipe, share your photos, and tell us how you customized your layers — we love seeing creative spins and kitchen wins!
Print
Homemade Pizzagna
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A comforting fusion of pizza and lasagna, this Homemade Pizzagna layers gooey mozzarella, creamy ricotta, Parmesan, and pepperoni in a hearty marinara sauce.
Ingredients
- 9 oven-ready lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided (1 cup in ricotta mix + 1 cup for layers/topping)
- 1/2 cup grated Parmesan cheese, divided (1/4 cup in ricotta mix + 1/4 cup for topping)
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 20–25 pepperoni slices (adjust to preference)
- 1 tablespoon olive oil (for greasing and flavor)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a medium bowl, combine ricotta cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, garlic powder, and Italian seasoning. Stir until just combined.
- Spread a thin layer of marinara sauce across the bottom of the prepared baking dish.
- Arrange 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles, then spoon 1/3 cup marinara sauce and 1/2 cup shredded mozzarella over it.
- Repeat with another layer of 3 noodles, remaining ricotta mixture, 1/3 cup marinara, and 1/2 cup mozzarella.
- Add the final 3 noodles as the top layer and spoon the remaining marinara sauce over them. Sprinkle with remaining mozzarella and Parmesan, then arrange pepperoni on top.
- Cover with foil and bake for 25 minutes, then remove foil and bake uncovered for another 10 minutes until cheese is bubbly and golden.
- Let the pizzagna rest for 10 minutes before slicing.
Notes
For a healthier twist, substitute pepperoni with roasted vegetables or turkey pepperoni. For gluten-free options, use gluten-free lasagna noodles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 5g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 40mg
