pizzagna

Ingredients

• Servings: 12
• cooking spray
• 4 cups prepared marinara sauce
• 1 pound bulk italian sausage
• 1 tablespoon water
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 3 cups cottage cheese
• 4 eggs, beaten
• 1/3 cup parmesan cheese
• 2 teaspoons dried parsley
• 1 (8 ounce) package no-boil lasagna noodles, or more if needed
• 1/2 cup mini pepperoni pieces, or more to taste
• 1/2 cup sliced mushrooms, or to taste (optional)
• 1/4 cup sliced black olives, or to taste (optional)
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat spaghetti sauce in a saucepan over medium heat.
• cook and stir sausage and water in a large skillet over medium heat, using a potato masher to break sausage into small pieces, until sausage is crumbly and almost cooked through, about 5 minutes. add pepper and onion; cook and stir until onion is tender, 5 to 10 minutes.
• stir cottage cheese, eggs, parmesan cheese, and parsley together in a bowl.
• spread about 1 cup warmed spaghetti sauce into the bottom of the prepared baking dish. arrange 3 lasagna noodles over the sauce. spread 1/2 of the cottage cheese mixture over the noodles, another 1 cup spaghetti sauce over the cheese, and 2/3 cup sausage mixture over the top. sprinkle 1/2 of the pepperoni pieces, 1/2 of the sliced mushrooms, and 1/2 of the olives over the sausage mixture. scatter 1/3 the mozzarella cheese over the top and arrange 3 lasagna noodles atop the cheese. repeat layering again.
• pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. cover baking dish with aluminum foil.
• bake in the preheated oven until sauce is bubbling around the edges, about 25 minutes. remove aluminum foil and continue baking until cheese is melted and golden, about 5 minutes more. cool for 15 minutes before slicing.