Beef & Pepperoni Pizzagna

Fashioned like a deep dish pizza, but a hearty lasagna. Make this your own by adding veggies and meats of your choice. For vegans, the Field Roast brand provides good meat free options to use in this dish.

Prep Time: 30-45 minutes Yield: 12 servings

INGREDIENTS:

Simple Pizza Sauce (quick recipe below) or 32 ounces pre-made pizza sauce

1 1/2 lbs (24 ounces) lean ground beef, browned and set aside

4 ounces sliced pepperoni

1 small yellow onion, thinly sliced into rings

1 8 ounce package sliced button mushrooms

1 small bell pepper, thinly sliced (or 1/2 cup mild banana pepper rings)

16 no bake lasagna noodles

5 cups shredded mozzarella cheese

Heat oven to 375 degrees.

Assemble the pizzagna:

In a 10 x 14 inch casserole dish, pour one cup of the pizza sauce in the dish, spreading out to thinly coat the bottom of the pan.

Place 8 no bake lasagna noodles on top of the thin layer of sauce. The pasta will overlap.

Scatter 1 cup of the mozzarella cheese on top of the pasta layer.

Add one half of the ground beef and one half of the pepperoni slices on top of the cheese layer.

Scatter 1 cup of the mozzarella cheese on top of the meat layer.

Place 8 no bake lasagna noodles on top of the mozzarella cheese layer. The pasta will overlap.

Pour the remaining pizza sauce carefully on top of the pasta layer.

Scatter 2 cups of the mozzarella cheese on top of the pizza sauce.

Add the other half of the ground beef and pepperoni slices on top of the mozzarella cheese layer.

Add the sliced onions, peppers, and mushrooms on top of the meat layer.

Top the casserole with the final 1 cup of shredded mozzarella cheese.

Cover the casserole with aluminum foil, and bake for 30 minutes. Remove the foil, and continue to bake for an additional 30-40 minutes, until golden brown and bubbly.

Let pasta cool slightly before serving.