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  • Margaret Pahos

Pepperoni Pizza Lasagne



My love affair with Lasagne began when I was 5 years old. That gooey cheese, sweet tomato sauce and creamy meat filling captivated my heart one day at a local Italian restaurant. My mum, true to form, wanted to replicate what we had eaten. We sat down and we wrote everything we could remember about each layer and flavour. The weekend came and we decided to give it a go. Back then there was no google to look up a recipe and so we cooked it simply by memory. What can I say, it was beautiful but obviously not the same as what we had eaten. Our lasagne, though a little dry and tasting more like a Greek Pastitso than an Italian Lasagne, was absolutely delicious! It made me realise that you could add your own twist to recipes and it could still taste amazing (though an Italian may cringe at the thought of a Greek Lasagne HAHAHA). This was the biggest cooking lesson my mum taught me. Cook with your heart and head and you’ll always come up with a recipe that you’ll love.

So the other day I was thinking what to make for dinner? One child wanted pizza, the other wanted pasta and I had to come up with a recipe I wanted to showcase these new Barilla Gluten Free Lasagne Sheets. “Why not combine the two and let’s see how it turns out!”, I could hear my mum saying to me as though she were in the room.


And so this Pepperoni Pizza Lasagne was created! Sounds unusual right? Well, I must say it was so good! The flavours of a pepperoni pizza combined with the silky sheets of pasta was a match made in heaven! And I must say, how genius is my idea, to put together a lasagne without having to precook any of the ingredients! All that is needed is fresh ricotta, mozzarella, pepperoni, mushrooms, olives and sauce, just like you’d need when making a pizza!


So let’s begin. Firstly prepare in front of you all the ingredients. Slice the mushrooms, set out the pepperoni and olives and grab your seasoning. Now you will need two bowls. One for the sauce and the second for the ricotta. With the sauce, I used Barilla’s Bolognese ready-made sauce. You want this to be an easy recipe from beginning to end so unless you feel like making your own sauce, grab a bottle. Now because the pasta needs liquid to cook, you want to empty the jar into the bowl and then add 200ml of water or stock to combine with the sauce. The pasta sheets will absorb it whilst cooking and create a silky texture. Then you want to combine in the second bowl the ricotta, egg and seasoning. This gives the lasagne a creamy and cheesy flavour and texture. It is usually everyone’s favourite part.


And now to assemble. So simple and easy that if you have littles ones at home, get them to join in. Once I spread a third of the sauce in the baking dish, then I repeated this pattern: Lasagne sheets, ricotta, pepperoni, mushrooms, olives, mozzarella and then sauce. Repeat. To top it off, sprinkle parmesan cheese and bake it for approximately an hour. If you find it is a little dry on the top add a couple of tablespoons of liquid stock around the edges to keep the pasta tender.


After an hour you’ll have a lasagne that is a real crowd pleaser! Top with plenty of fresh basil leaves and a green salad on the side and there won’t be a crumb left.

I can not wait for you to try this. I hope you enjoy it and especially the simple and quick preparation process! ENJOY xx


Serves 6


Preparation time: 15 minutes

Cooking time: 1 hour

Baking Dish: 30cm x 20cm


1 pkt Barilla Gluten Free Lasagne Sheets (optional to use traditional wheat sheets)

400g jar Barilla Bolognese Sauce + 200ml water or liquid stock

800g fresh ricotta

200g mozzarella shredded

200g pepperoni slices

400g mushrooms, sliced

250g green olives, sliced

20g parmesan cheese

1 large egg

Fresh basil leaves

Sea salt

Freshly ground pepper


1. In a bowl combine well the ricotta, egg and season with sea salt and pepper. In a separate bowl add the Barilla Bolognese Sauce and 200ml liquid stock or water. Whisk to combine well. Set both aside and prepare remaining ingredients.

2. Assemble the Lasagne. First arrange 1/3 of the sauce in the bottom of the baking dish and then spread approximately 5 Lasagne sheets. Top and spread evenly with a third of each of the ricotta mixture, pepperoni, mushrooms, olives and mozzarella cheese.

3. Again, top with the sauce, Lasagne sheets, ricotta, pepperoni, mushrooms, olives and mozzarella. Repeat a third time.

4. Sprinkle top layer with parmesan cheese and place in preheated 180C fan forced oven for 30 minutes. Leave uncovered. After 30 minutes, rotate dish and cover for a further 30-40 minutes or until golden and cooked through.

5. Remove from oven, stand for 10 minutes before serving with fresh basil leaves. Serve with a side green salad. Enjoy!