Pizzagna

• Meat

  • 1 lb Ground beef
  • 1 cup Pepperoni

• Produce

  • 1 Basil, fresh
  • 7 oz Mushrooms, white
  • 1/2 Onion, large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 32 oz Marinara

• Pasta & Grains

  • 1 lb Lasagna noodles

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Italian seasoning
  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 cup Parmesan, grated
  • 3 cup Ricotta

Found on delish.com

Description

Ingredients

• 1 lb. Lasagna
• 1 tbsp. extra-virgin olive oil
• 1/2 large onion, chopped
• 7 oz. sliced white mushrooms
• 1 lb. ground beef
• 1 tbsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 32 oz. marinara
• 3 c. ricotta
• 2 large eggs
• 1 c. freshly grated Parmesan
• kosher salt
• Freshly ground black pepper
• 1 c. pepperoni
• Torn fresh basil, for garnish

Directions

• Preheat oven to 375º. Boil lasagna noodles until al dente.In a saucepan over medium-high heat, heat oil and cook onions and mushrooms until tender. Season with salt. Add ground beef and cook until no longer pink, then stir in oregano and red pepper flakes. Add marinara and stir.Make ricotta mixture: In a medium bowl, stir together ricotta, eggs and Parmesan and season with salt and pepper.Spread a thin layer of sauce in a large baking dish.Top with noodles, ricotta mixture, mozzarella and a layer of pepperoni. Repeat 2 to 3 times, ending with mozzarella and pepperoni.Cover with foil and bake 35 minutes. Remove foil and bake 10 minutes more.Let sit 20 minutes, then garnish with basil and serve.