Easy Weeknight Lasagna Naan Pizzas Recipe
Looking for a quick and delicious weeknight dinner idea? These Easy Weeknight Lasagna Naan Pizzas are a perfect choice! Combining the rich flavors of lasagna with the convenience of pizza, this recipe is sure to be a hit with the whole family. With minimal prep and cook time, you’ll have a satisfying meal on the table in no time.
Ingredients
Essential Ingredients for the Naan Pizzas:
- 4 naan breads
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 pound ground beef or Italian sausage, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Optional Toppings and Variations:
- Sliced mushrooms
- Sliced bell peppers
- Chopped fresh spinach
- Sliced black olives
- Red pepper flakes
Preparation
Prepping the Ingredients:
- Preheat your oven to 375°F (190°C).
- Cook the ground beef or Italian sausage in a skillet over medium heat until fully cooked. Drain any excess fat and set aside.
- Prepare the naan breads by placing them on a large baking sheet.
Assembling the Pizzas:
- Spread a generous layer of marinara sauce over each naan bread.
- Add dollops of ricotta cheese on top of the sauce.
- Sprinkle the cooked ground beef or Italian sausage evenly over each naan.
- Add shredded mozzarella and grated Parmesan cheese.
- Sprinkle garlic powder, dried oregano, and dried basil over the top.
- Add any optional toppings you desire.
Cooking Instructions
Baking the Naan Pizzas:
- Place the baking sheet with the assembled naan pizzas into the preheated oven.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the naan are crispy.
Checking for Doneness:
- Keep an eye on the pizzas to ensure they don’t burn. The cheese should be golden and the crust crispy.
Finishing Touches
Adding Fresh Herbs:
- Once the pizzas are out of the oven, you can add some fresh basil or parsley for added flavor and a burst of color.
Serving Suggestions:
- Serve the naan pizzas hot, with a side salad or some garlic bread for a complete meal.
Tips for Success
Choosing the Right Naan Bread:
- Opt for naan bread that is not too thick to ensure it gets crispy in the oven.
Ensuring a Crispy Crust:
- Pre-bake the naan for a few minutes before adding toppings if you prefer an extra crispy crust.
Storage Tips
Storing Leftovers:
- Store any leftover naan pizzas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Variations
Making It Vegetarian:
- Omit the meat and add more veggies like mushrooms, bell peppers, and spinach for a delicious vegetarian option.
Adding Extra Protein:
- Add cooked chicken, turkey, or tofu to the pizzas for an extra protein boost.
FAQs
- Can I Use Pita Bread Instead of Naan?
- Yes, pita bread can be used as a substitute for naan, though the texture may be slightly different.
- How Long Does It Take to Bake?
- It typically takes 12-15 minutes to bake the naan pizzas.
- Can I Make These Ahead of Time?
- You can assemble the pizzas ahead of time and store them in the refrigerator until ready to bake.
- Is This Recipe Kid-Friendly?
- Absolutely! Kids will love the mini pizza format and can even help with assembling the toppings.
- Can I Freeze the Leftovers?
- Yes, you can freeze the leftover naan pizzas. Wrap them tightly in plastic wrap and foil before freezing. Reheat in the oven when ready to eat.
Conclusion
These Easy Weeknight Lasagna Naan Pizzas are a delightful and convenient way to enjoy the flavors of lasagna in a fraction of the time. Perfect for busy weeknights, this recipe is versatile, kid-friendly, and sure to become a family favorite. Give it a try and enjoy a delicious, homemade meal with minimal effort!
Easy Weeknight Lasagna Naan Pizzas Recipe
Looking for a quick and delicious weeknight dinner idea? These Easy Weeknight Lasagna Naan Pizzas are a perfect choice! Combining the rich flavors of lasagna with the convenience of pizza, this recipe is sure to be a hit with the whole family. With minimal prep and cook time, you'll have a satisfying meal on the table in no time.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced zucchini
- 2 garlic cloves, peeled and minced
- 1 lb spicy Italian ground sausage
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Italian herb seasoning blend
- 1/2 tsp. fennel seeds
- 16 ounces marinara sauce (I use Rao’s Homemade)
- 1/4 cup chicken or vegetable stock
- 6-8 pieces of naan bread
- About 1 cup whole-milk ricotta cheese
- About 2 cups shredded mozzarella and provolone cheese blend
- Fresh parsley, minced
Instructions
- Warm the olive oil in a large skillet over medium-high heat. Add the zucchini and garlic and cook, stirring frequently, for about 4-5 minutes. Add the sausage and all the spices. Cook, breaking up the sausage into bite-sized pieces with a wooden spoon as it cooks, until the sausage is no longer pink, about 5-7 minutes. Stir in the marinara sauce and stock. Bring the mixture to a simmer and cook for 5 minutes. Then remove the skillet from the heat and set it aside to cool slightly.
- Pre-heat your oven to 400 degrees.
- Place the naan bread on baking sheets that have been lightly coated with non-stick cooking spray. Spread about 2 tablespoons of ricotta cheese over each piece of naan, leaving a small border around the edges. Then spoon about 1/3 – 1/2 cup of the sausage mixture on top of the ricotta cheese, spreading it out evenly. Top with about 1/4 cup of the shredded mozzarella and provolone cheese.
- Transfer the baking sheets to your pre-heated oven and bake for 11-13 minutes, rotating the pans once during cooking time. The cheese should be melted and the naan should be browned around the edges.
- For a crispier finish, slide the baking sheets under your broiler for about 1 minute.
- Remove the baking sheets from your oven. Carefully slide the naan pizzas onto a cutting board and slice into wedges. Sprinkle with minced parsley before serving.