Description
Pizzagna is a hearty Italian baked pasta dish that combines layers of tender lasagna noodles, rich meat sauce made from ground beef and Italian sausage, creamy ricotta cheese mixture, and melted mozzarella topped with Parmesan. This comforting casserole is perfect for family dinners and can be made ahead to enhance the flavors.
Ingredients
Scale
Pasta
- 12 ounces dried lasagna noodles
Meat Sauce
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Cheese Mixture & Topping
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pizzagna later.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until al dente, usually about 8 to 10 minutes. Drain the noodles and set them aside to cool slightly.
- Prepare Meat Sauce: Heat the olive oil in a large skillet over medium heat. Add the ground beef and Italian sausage, breaking the meat up with a spoon. Cook until browned and cooked through.
- Add Vegetables and Simmer Sauce: Stir in the chopped onion and cook for 3 to 4 minutes until softened. Then add minced garlic and cook for an additional 30 seconds until fragrant. Pour in the tomato sauce and tomato paste, then season with salt, black pepper, dried oregano, and dried basil. Reduce heat and let the sauce simmer gently for 10 minutes, allowing flavors to meld.
- Mix Ricotta Filling: In a medium bowl, combine the ricotta cheese, lightly beaten egg, half of the grated Parmesan cheese, and chopped fresh parsley. Stir well to form a creamy, cohesive mixture.
- Assemble Pizzagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom to prevent sticking. Then layer cooked lasagna noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by a layer of meat sauce and a generous sprinkle of shredded mozzarella cheese. Repeat layering (noodles, ricotta, meat sauce, mozzarella) until all ingredients are used, finishing with a top layer of meat sauce, mozzarella, and the remaining Parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes to heat through and allow flavors to blend.
- Finish Baking Uncovered: Remove the foil and continue baking for another 15 minutes to brown the cheese topping and create a bubbly, golden crust.
- Rest and Serve: Remove pizzagna from the oven and let it rest for 10 minutes before slicing. This helps the layers set and makes it easier to serve. Enjoy warm.
Notes
- Pizzagna is heartier and thicker than traditional lasagna, often packed with more meat and cheese layers.
- For enhanced flavor, prepare the pizzagna a day ahead and refrigerate; it tastes even better the next day.
- You can substitute ground pork for Italian sausage or mix both for a different twist.
- Adding sliced hard-boiled eggs between the layers is a classic traditional variation to try.
