Pizzagna Recipe – Eats Now

Name: Pizzagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
Heat spaghetti sauce in a saucepan over medium heat.
3
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.
4
Stir cottage cheese, eggs, Parmesan cheese, and parsley together in a bowl.
5
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.
6
Pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. Cover baking dish with aluminum foil.
7
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.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray, 4 cups prepared marinara sauce, 1 pound bulk Italian sausage, 1 tablespoon water, and more.

Yes, Pizzagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizzagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions