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Pizza lasagne recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Delectable lasagna-pizza fusion layered with cheese, a guaranteed crowd-pleaser.
Ingredients:
  • 375.00 ml grated mozzarella
  • 125.00 ml finely grated parmesan
  • 8 dried lasagne sheets
  • 70g sliced pepperoni, torn
  • 1 small green capsicum, thinly sliced into rings
  • 82.50 ml pitted kalamata olives
  • Small fresh basil leaves, to serve
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g beef mince
  • 500.00 ml tomato passata
  • 44.40 gm tomato paste
  • 1 tsp dried oregano
  • 60g butter
  • 82.50 ml tbsp plain flour
  • 643.75 gm milk
Instructions:
  • Create the beef mixture by heating oil in a large frying pan over medium-high heat. Sauté onion and garlic until softened, approximately 3 minutes. Increase heat to high, then add the mince. Cook for 5 minutes, breaking up any lumps with a wooden spoon, until browned. Season with salt and pepper, then stir in the passata, tomato paste, and oregano. Bring the mixture to a boil and set aside.
  • In a saucepan over medium-high heat, melt butter until smooth. Add flour and stir until golden and bubbling for 1 to 2 minutes. Whisk in milk and cook until boiling and thickened for another 1 to 2 minutes. Remove from heat and season with salt and pepper.
  • Preheat your oven to 200C (180C fan-forced).
  • In a bowl, mix the cheeses. Pour 3/4 cup of cheese into the bechamel and whisk until smooth. Spread 1/2 cup of beef mixture on the bottom of a 24cm x 36cm baking dish. Layer with 4 1/2 sheets of pasta. Spread half of the remaining beef mixture over the pasta, followed by 1/3 of the bechamel. Repeat with the rest of the ingredients: pasta, beef, bechamel. Top with the remaining pasta and bechamel. Sprinkle the remaining cheese over the dish and add pepperoni, capsicum, and olives. Cover with lightly greased foil.
  • Bake covered for 30 minutes, then uncover and continue baking for 20 minutes until golden and pasta is al dente. Allow it to rest covered for 15 minutes before serving, sprinkled with basil.

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