Pizza Lasagna

December 9, 2013

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. This “light on the carbs” lasagna can be made with your favorite pizza ingredients. I just made this one with my husband’s favorites. You can change up the veggies and meats. Just use this to follow quantities or make it just like this.

Servings: Serves 4 full portions or 6 with salad on the side

Ingredients:

4 uncooked lasagna noodles. But the ones that say “no cooking necessary.” They cook while the lasagna bakes
2 Italian sausages. Remove casings and chop up the meat. I used “Hot Italian.”
4 slices of large pepperoni, diced. Mine were 3” across. You can use any size of pepperoni or even put the 1” pieces whole
4 ounces of mushrooms. I used baby bella mushrooms, sliced
½ cup of diced onion
½ cup of diced yellow bell pepper
1 tsp of Italian seasoning
½ tsp of garlic
7 slices of provolone cheese
4 oz of shredded mozzarella
23 ounces of spaghetti sauce. Try to find one in the jar that does not have sugar or at least make sure the sugar is way down on the list.
2-1/2 ounces of shredded Parmesan

Instructions:

Preheat oven to 350 degrees.

In a large sauté pan, add a bit of olive oil spray. Then add the sausage and begin to cook it. Keep breaking it up into bits. When it’s about half done add the onion, the bell pepper and the mushrooms. Cook until all wilted. They don’t have to be completely cooked but make sure they are all hot and softened up. Add the pepperoni, the seasoning and the garlic. Stir to combine.

To Assemble:

Start by spreading 3 Tbl of the spaghetti sauce in the bottom of a 9″ x 9″ oven-proof pan. Put two of the noodles in there. They should almost cover the whole bottom of the pan with the sauce spread out below. This helps cook the noodles.

Now add half of the sausage mixture. Top that with five slices of the provolone. Add the second layer of the sausage and veggies. 2 more slices of provolone. Then add the other two noodles. Lay them the other direction.

It’s time to pour on the rest of the spaghetti sauce. Top that with the mozzarella and the Parmesan.

Bake uncovered for 30 minutes. Let rest for 10 minutes before you cut and serve.

Enjoy!

Cheers,