Pizza Lasagna - Pizzanga

Step 1

For the pasta:

Step 2

You can use store bought (fresh if possible) or make your own.

Step 3

Combine flour and durum semolina and make a well in the center.

Step 4

Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough.

Step 5

You may add a little water to incorporate the dry ingredients if necessary but be careful not to make your dough too loose; it should still be quite a dense dough. Add a little extra flour is the dough is too sticky. The dough should be slightly stiffer than play dough.

Step 6

Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.

Step 7

You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.

Step 8

Boil pasta sheets for 1-2 minutes in salted water before using in the lasagna assembly. Extra pasta dough may be wrapped and frozen.

Step 9

In a large saucepan sauté the garlic in the olive oil for one minute for 1 minute.

Step 10

Add all of the remaining ingredients in the sauce.

Step 11

Slowly simmer for about an hour, stirring occasionally.

Step 12

In a lasagna dish, about 9x13, layer whatever pizza ingredients you like alternately with the sauce and pasta. If you like ground beef on your pizza , consider making and pre-cooking small meatballs instead. The lasagna pictured uses them.

Step 13

Bake at 350 degrees for about an hour depending on the size of your lasagna pan. Let stand for 15- 20 minutes before cutting and serving.