Pepperoni Pizza Lasagna "Pizzagna"

Votes: 1

How to Make Pizza Lasagna with Pepperoni

Photo of the dish: John Patterson

Time: 2 hours 30 minutes
Complexity: average
Servings: 8

Pizza Lasagna with Pepperoni "Pizzagna" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large mushrooms, sliced
230 g of peeled sweet Italian sausage for frying (kupaty)
3 tbsp olive oil, plus a little extra for greasing the pan
1 small red onion, finely chopped
1 small green bell pepper, finely chopped
680 g canned marinara sauce
0.5 cup chopped ham (about 60 g)
1/4 cup chopped pitted black olives
1 cup chopped pepperoni sausage (about 90 g)
16 sheets of lasagna pasta
3 cups finely shredded mozzarella cheese (about 12 oz.)
230 gr. ricotta cheese
0.5 tbsp. grated Parmesan cheese (about 30 g)
2 large eggs, lightly beaten

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes.

Using a slotted spoon, remove the mushrooms to a plate. Add the sweet sausage to the pan and cook, breaking up the pieces, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and ground pepper, and cook, stirring occasionally, until the vegetables are softened, about 4 minutes.

Add marinara sauce (see recipe (2 tbsp cooking time), bring almost to a boil and cook for 5 minutes. Remove from heat and stir in the poached mushrooms, ham, olives, and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
Meanwhile, preheat the oven to 190°C. Grease a 20cm springform pan with olive oil using a pastry brush and line the bottom and sides with foil, allowing the edges to hang slightly over the edge.

Bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain and toss with the remaining 1 tablespoon olive oil.

In a bowl, combine 2 cups mozzarella, ricotta, Parmesan, and eggs; season with 1/2 teaspoon salt and a couple of grinds of pepper.

Line the inside of the pan with layers of pasta, overlapping each other slightly; trim off any excess dough where necessary. Also cover the bottom of the pan with layers of pasta, overlapping slightly, allowing them to overlap the sides of the pan. Spread 2 cups of sauce in the pan, top with half of the cheese-egg mixture, and then add a layer of pasta.

Repeat with 2 more cups of sauce, the remaining cheese mixture, and a layer of pasta (the layers may extend up the sides of the pan; there may be some left over). Top with the remaining sauce, 1 cup of mozzarella, and 1/4 cup of pepperoni.
Bake until golden brown and the sauce is bubbling, about 1 hour (if the crust is forming too quickly, cover the top with foil). Let rest for 0.5-1 hour, then remove the pizzagnes from the pan using the foil. Remove the foil and cut the pizzagnes into portions.