Pizza Lasagna Skillet Bake (Printer-Friendly)
A comforting skillet blend of lasagna noodles with pizza flavors, layered with meats, sauce, and melty mozzarella.
# What You'll Need:
→ Meats
01 -
8 oz ground beef (80/20 blend)
02 -
8 oz Italian sausage, casing removed
03 -
4 slices bacon, cooked and crumbled
04 -
20 pepperoni slices
→ Vegetables
05 -
1 medium yellow onion, diced
→ Pantry
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 tablespoon Italian seasoning
09 -
1 jar (24 oz) marinara sauce
10 -
6 no-boil lasagna sheets, broken into 2-inch pieces
→ Dairy
11 -
2 cups shredded mozzarella cheese
# Steps to Follow:
01 -
Cook lasagna sheets in a large pot of salted boiling water following package instructions until al dente. Drain and set aside, separating pieces to prevent sticking.
02 -
Heat a large skillet over medium-high heat. Add ground beef, Italian sausage, and diced onion. Cook, stirring and breaking up meat, until no pink remains and onions soften. Drain excess grease. Reserve a portion of the mixture for garnish.
03 -
To the skillet with meat, add half the pepperoni, half the crumbled bacon, onion powder, garlic powder, Italian seasoning, and the marinara sauce. Stir well and simmer until sauce thickens and coats the meat.
04 -
Gently fold the cooked lasagna pieces into the sauce mixture, ensuring noodles are well coated without breaking apart.
05 -
Sprinkle shredded mozzarella evenly over the skillet. Add reserved bacon crumbles, remaining meat mixture, and the rest of the pepperoni slices on top. Bake in a preheated oven at 350°F (177°C) for 10 to 15 minutes until cheese is melted and bubbly.
06 -
Allow the skillet to rest for 5 minutes to set. Serve warm directly from the pan for optimal comfort and flavor.
# Extra Suggestions:
01 -
For a crispier pepperoni topping, place slices on top before baking. Letting cheese brown slightly under the broiler adds extra flavor.
02 -
Break lasagna noodles by hand to create rustic edges that capture sauce better.
03 -
Leftovers taste better after flavors meld overnight. Store covered in refrigerator up to three days.