Pizza Supreme Lasagna

Do you like the taste of pizza, but don’t like the bready bases ? Well we have the perfect solution for you – all of your favourite pizza toppings can be combined to make this delicious pizza supreme lasagna – easy to make and full of those mouth-watering pizza ingredients.

Pizza Supreme Lasagna
  • 9 uncooked lasagna noodle sheets
  • 1½ cups pizza sauce
  • 420 g can diced tomatoes, undrained
  • 425 g ricotta cheese
  • 1 tablespoon dried Italian seasoning
  • 2 cups shredded mozzarella cheese
  • 75 g pepperoni slices
  • 130 g sliced button mushrooms
  • 70 g sliced kalamata olives, drained
  • ¾ cup chopped brown onion
  • 6 cloves garlic, finely chopped (quantity is optional depending on how much you like garlic)
  • ¾ cup chopped green capsicum (bell pepper)
  • 2 tablespoons grated Parmesan cheese
  1. Cook lasagna noodles to desired doneness as directed on package. Drain.
  2. Meanwhile, heat oven to 175°C. Spray 32 x 22.5 cm porcelain or glass baking dish with nonstick cooking spray.
  3. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
  4. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
  5. Spread ¼ cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked lasagna noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with ½ cup mozzarella cheese, 1 cup sauce, ⅓ each of the pepperoni slices, mushrooms, olives, onions, garlic, and capsicum. Repeat layers once. Top with remaining 3 lasagna noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives, onion, garlic, and capsicum. Sprinkle with Parmesan cheese.
  6. Bake at 175°C. for 30 - 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

1 comment

  1. ruthkemunto

    great and simple recipe to practice .its yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.