Meat-Lover’s Pizza Lasagna
Meat-Lover’s Pizza Lasagna

With sausage, bacon and sopressata, this indulgent pizza-inspired
lasagna delivers lots of comforting flavours.

Servings: 18


  • 36 lasagna noodles or 2 pkg (375 g each)
  • ½ cup olive oil, divided
  • 2 onions, diced
  • 3 red bell peppers, diced
  • 1 lb (500 g) sliced mushrooms
  • ½ cup chopped fresh parsley, divided
  • ½ tsp each salt and pepper, divided
  • 1 can tomato sauce
  • 1 cup packed torn fresh basil, divided
  • 1 tbsp dried oregano
  • ½ tsp red chili flakes
  • 2 lb (1 kg) Italian sausage, casing removed, cooked and chopped
  • 1.5 lb (750 g) bacon, par-cooked until golden but not crispy, drained on paper towel and chopped
  • 12 oz (375 g) thinly sliced sopressata
  • ½ block (2.3 kg) Galbani Professionale Pizza Mozzarella Cheese 22% Block Galbani, grated
  • ½ bag (1 kg) Galbani Professionale Parmesan Cheese Shred
  • ¾ cup chilies in oil, for serving


  1. Cook lasagna noodles according to package directions; set aside.
  2. Heat ¼ cup of the oil in large rondeau or tilt fryer over medium-high heat; cook onions, peppers and mushrooms until slightly softened. Stir in ¼ cup of the parsley; season with ¼ tsp each salt and pepper. Let cool completely.
  3. In large bowl, whisk together tomato sauce, half of the basil, oregano, chili flakes, and remaining olive oil, parsley, and salt and pepper.
  4. In separate large bowl, combine sausage, bacon and sopressata; set aside.
  5. Preheat oven to 375°F (190°C). Spread 1 cup (250 mL) sauce in bottom of greased 20- x 12- x 2 ½-inch (50 x 30 x 6 cm) lasagna pan or roasting pan. Fit eight lasagne noodles in bottom of pan, trimming to fit. Add one-quarter of each of the remaining sauce, mozzarella and Parmesan. Sprinkle with one-quarter of each of the onion mixture and sausage mixture. Repeat layers three times, arranging top layer to resemble the top of a pizza. Cover with foil.
  6. Bake for 1 ½ to 2 hours or until filling is heated through. Remove foil; broil until golden brown and bubbling. Let stand. Cut into 18 portions. Hold for service.
  7. For serving, garnish with remaining basil and serve with chilies in oil.


Substitute Genoa salami or pepperoni for sopressata.