You are welcome to personalize it and choose toppings that the members of your family like. You have complete control over whether or not there is meat, how much spinach is included, and whether or not mushrooms are included. Before adding the onions and mushrooms to the lasagna, check to see that they are thoroughly cooked and have reached a pliable state. And don’t forget to save aside some of the toppings to sprinkle on top of your lasagna after it’s done cooking to give it the appearance of a pizza.
THE INGREDIENTS LIST:
Lasagna sheets; I used 6 no boil.
One jar.Of preferred pasta sauce.
2 Cups.Of shredded mozzarella cheese.
¾ Cup.Of pepperoni slices.
¾ Cup.Of bacon or cooked pizza sausage.
Set oven temperature to 350 degrees F. Use nonstick cooking spray to coat a 9-by-9-inch baking dish.
Pepperoni and Canadian bacon may be cut into cubes. Sausage that has already been cooked is another viable alternative.
Pour approximately half a cup of the spaghetti sauce into the baking dish and spread it out to cover the bottom.
Place two lasagna layers on top of one another with some space in between. While they simmer and soak up the sauce, they’ll grow in size.
Spread a little coating of sauce over the lasagna noodles. Cover the lasagna sheets with a thick layer of pizza meat and shredded cheese.
Add two additional sheets of lasagna and continue building layers. Layers of lasagna with sauce, cheese, meat, and two additional sheets.
Add more sauce, cheese, and meat for the final layer. Make sure all of the pasta sheets in the assembled pizzagna are covered by adding more sauce to the edges.
Put the foil-covered dish in the oven on the center rack. Cover and bake the pizzagna for 35 minutes.
Take the foil off after 35 minutes and cook for another 15 minutes. Take out of the oven and wait ten minutes before touching. Prepare the food by cutting it.