Pizza Lasagna Skillet Bake (Print version)

A cheesy one-skillet bake with lasagna noodles, pizza sauce, ricotta, mozzarella, pepperoni, and browned Italian sausage.

# Ingredients:

For the skillet base

01 - 1 tablespoon olive oil
02 - 1/2 lb (225 g) lean ground beef
03 - 1/2 lb (225 g) mild Italian sausage, casings removed if needed
04 - 1 small yellow onion, diced
05 - 8 oz (225 g) cremini mushrooms, sliced
06 - 1 small green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

For the sauce and noodles

12 - 24 oz (680 g) marinara sauce
13 - 1 cup (240 ml) water, plus more as needed
14 - 8 oz (225 g) lasagna noodles, broken into 2-inch pieces

For the topping

15 - 3/4 cup (180 g) whole-milk ricotta cheese
16 - 1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
17 - 1/4 cup (25 g) grated parmesan cheese
18 - 3 oz (85 g) pepperoni slices
19 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Preheat the oven to 425°F. Set a rack in the center and use a 12-inch oven-safe skillet.
02 - Warm the olive oil in the skillet over medium-high heat. Add the beef, sausage, and onion. Cook for 6-8 minutes, breaking the meat into small crumbles, until no pink remains. Spoon off excess grease.
03 - Add the mushrooms and bell pepper. Cook for 4-5 minutes until the mushrooms soften and release moisture. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes for 30 seconds.
04 - Stir in the marinara sauce, water, and broken lasagna noodles. Bring to a simmer, cover, and cook for 14-18 minutes, stirring every few minutes, until the noodles are just tender. Add a splash more water if the sauce thickens too fast.
05 - Turn off the heat. Dollop ricotta over the skillet, then sprinkle with mozzarella and parmesan. Arrange the pepperoni slices over the top.
06 - Bake uncovered for 8-10 minutes, until the cheese is melted and bubbling. Broil for 1-2 minutes if you want more browning. Rest for 5-10 minutes, then finish with basil or parsley.

# Good to know:

01 - Use a 12-inch oven-safe skillet so the noodles have room to simmer evenly.
02 - Add more water in small splashes if the sauce tightens before the noodles are tender.
03 - Best served after a 5-10 minute rest so the sauce can settle.

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