Pizza Lasagne

In my home, there are two favorites, one is pizza and the other is lasagne. While working on recipes for this Ramadhan, I wondered what I could do to put a pizza on a lasagne. After playing around with different ideas I came up with this.

I wanted to use ingredients that are easily available and easy to assemble. I took the shortcut by using store-bought marinara sauce ( can use any tomato-based pasta sauce) and cream cheese instead of bechamel sauce.

I used luncheon meat, chicken and parsley flavour,  you can use either that or pepperoni.  Cut it into thin slices and then cook on a hot dry frying pan until it is lightly brown, cut into smaller quarters and set aside.

Next was a pepper layer of sauteed peppers, onions, garlic, a little chilli and dried herbs. 

The Store-bought pasta sauce needs to be heated or warmed. I tried making this without warming but the reason for warming is warm sauce helps to soften the dried pasta sheets and also speeds up baking time. 

Instead of bechamel sauce, I used Emborg cream cheese, for a small lasagne, half the tub is used, mixed with a few tablespoons of milk to make a thick creamy sauce. 

Then a couple of slices of black olives and lots of cheese. Use either the pizza cheese mix or a mozzarella. I like to mix a little cheddar into the mozzarella.

Note: If making ahead, cover with foil and keep in the fridge and take it out about  30 minutes before baking so it comes to room temperature. Then bake in the oven.

Bake covered with aluminium foil for about 45 minutes, remove the lid after 30 minutes, check if the pasta is cooked, remove the foil if cooked, and cook a further 10 to 15 minutes so the top is golden and bubbling. 

It is important to let the lasagne rest for 15 minutes. This helps the dish to cool and settle. Otherwise everything will ooze out.

Enjoy! with a big helping of green leafy salad. 

Yield: 4

Author: Nammi

Pizza Lasagne

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

• 6 dried lasagne sheets
• 250g luncheon meat ( chicken and parsley ) or pepperoni
• 1 bottle, tomato based pasta sauce (420- 450g )
• 1/2 a red bell pepper ( cut into small squares) ( use one whole if small in size)
• 1/2 a green bell pepper ( cut into small squares) , use one whole pepper if small
• 1 medium onion, thinly sliced
• 2 cloves garlic, finely chopped
• 2-3 green chillies, thinly sliced.
• 1/2 tsp dried oregano or dried mixed herbs
• 1/4 tsp ground black pepper
• 1/4 tsp chilli flakes
• olive oil
• 1/2 tub cream cheese
• 1-2 tbsp milk
• grated mozzarella cheese or pizza cheese mix
• 4-5 black olives, sliced
• fresh basil ( if available)
• salt
• extra chilli flakes, ground pepper and dried herbs.

Instructions

1. Cut the luncheon meat into thin slices and cook on a hot dry frying pan. Turn it over and cook the other side, remove and cut into quarters, set aside. ( See note)
2. Lets cook the peppers now, (Reserve a few slices of peppers to put on top) heat a frying pan with a few tablespoons oil, saute the onions, when soft, add the garlic, then the peppers and chillies. Saute untill the peppers start to go slightly soft. Then season with salt, chilli flakes, dried herbs or oregano, and pepper. Switch off and cool.
3. Then the cheese sauce, mix half the tub of cream cheese with a little milk, 1-2 tbsp to make a thick sauce, add a little more milk if too lumpy.
4. Warm the tomato sauce.
5. Take an 8x8 square tin or oven dish. Drizzle a little olive oil, then spoon a few tablespoons of tomato sauce. Then a layer of lasagne sheet ( 2 sheets).
6. Then top the lasagne sheet with tomato sauce, a tablespoon of the cheese sauce, then some luncheon meat, and half the peppers.
7. Top with cheese.
8. Then a layer of lasagne sheet (2) then tomato sauce and the same as before. Finish with the last layer of lasagne sheet, add tomato sauce. Then dot with luncheon meat, peppers and olives and cheese. Sprinkle some chili flakes, ground pepper and dried herbs.
9. Cover with foil and if you are going to serve soon, pop into a preheat oven at 180 to 200 Degrees C oven and bake for 45 minutes to 1 hour. check for doneness of pasta after 30 minutes, by lifting the foil and sticking a sharp knife into the pasta. It should cut in without much resistance. If cooked , remove the foil and cook a further 10 to 15 minutes so the cheese is golden and bubbling.
10. Remove from the oven and let it rest for 10 to 15 minutes before serving. If using fresh basil finely slice a few leaves and sprinkle on top before serving.
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Notes

you don't have to precook pepperoni, just use as it is.

If serving later, cover and keep in the fridge and remove half an hour before baking.

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