Description
Lasagna Wellington is a creative twist on the classic lasagna, with layers of pasta, meat sauce, cheese, and garlic butter, all wrapped in golden, flaky pizza dough—perfect for any special occasion or family dinner.
Ingredients
Lean ground beef
Yellow onion, diced
Chopped garlic
Marinara sauce
Ricotta cheese
Italian seasoning
Pillsbury pizza crust
Oven-ready lasagna pasta sheets
Shredded mozzarella cheese
Garlic butter, melted
Grated parmesan
Instructions
- Preheat oven to 350°F. Cook the ground beef in a skillet, breaking it apart, until browned. Add diced onions and cook until softened.
- Stir in garlic and cook for another 2 minutes. Add marinara sauce, ricotta cheese, and Italian seasoning. Mix well, then remove from heat.
- Roll out pizza dough into a 14 x 18-inch rectangle. Place one lasagna sheet on one end of the dough, leaving about 2 inches of dough on all sides. Spoon the meat mixture onto the pasta and spread evenly. Top with shredded mozzarella cheese.
- Repeat layers with another lasagna sheet, sauce, and cheese until all 5 sheets are layered.
- Fold the dough over the lasagna layers and press to seal. Place the lasagna Wellington onto a parchment-lined baking sheet.
- Bake for 40-45 minutes, until the dough is golden brown. Remove from the oven, brush with melted garlic butter, and sprinkle with parmesan.
- Slice, serve, and enjoy!
Notes
For a vegetarian option, swap the beef with sautéed vegetables like mushrooms, zucchini, or spinach.
Spicy? Add red pepper flakes or spicy sausage for an extra kick.
Use different cheeses like Gouda, provolone, or ricotta for varied flavors.
Chicken can be used as a lighter protein alternative to beef.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg
