Pizzagna

Best Cheese Pizza - Pizza

I love pizza, but I can no longer eat yeast bread. I can have wheat though, so pasta is still in. To serve my pizza craving, I devised this dish that delivers all the goodness of a supreme combo pizza without the yeast bread. For a crowd, serve with garlic bread and salad and/or veggies on the side to really stretch this dish.

Brief

Prep 30 mins

Cook: 35 mins

Additional: 15 mins

Total: 1hr20 mins

Servings: 12

Yield: 12 servings

Pizzagna

Ingredients

cooking spray

4 cups prepared marinara sauce

1 pound bulk Italian sausage

1 tablespoon water

1 green bell pepper

chopped

½ red onion

chopped

3 cups cottage cheese

4 eggs

beaten

⅓ cup Parmesan cheese

2 teaspoons dried parsley

1 (8 ounce) package no-boil lasagna noodles

or more if needed

½ cup mini pepperoni pieces

or more to taste

½ cup sliced mushrooms

or to taste

¼ cup sliced black olives

or to taste

3 cups shredded mozzarella cheese

Butternut Squash Pizzas with Rosemary

Pizza

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Heat spaghetti sauce in a saucepan over medium heat.

Step 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.

Step 4

Stir cottage cheese eggs Parmesan cheese and parsley together in a bowl.

Step 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.

Step 6

Pour remaining spaghetti sauce over the lasagna and sprinkle remaining mozzarella cheese over the top. Cover baking dish with aluminum foil.

Step 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.

Nutritional Information

Pizzagna

Servings Per Recipe:12

Calories: 447.5

% Daily Value *

Protein: 28.2g 57%

Carbohydrates: 29.9g 10%

Dietary Fiber: 3.2g 13%

Sugars: 9.3g

Fat: 23.7g 36%

Saturated Fat: 10g 50%

Cholesterol: 116.9mg 39%

Vitamin A Iu: 770.1IU 15%

Niacin Equivalents: 10.6mg 81%

Vitamin B6: 0.4mg 25%

Vitamin C: 10.3mg 17%

Folate: 69.6mcg 17%

Calcium: 323.8mg 32%

Iron: 2.4mg 13%

Magnesium: 47.2mg 17%

Potassium: 540mg 15%

Sodium: 1300.7mg 52%

Thiamin: 0.3mg 28%

Calories From Fat: 212.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.