Description
Lasagna Wellington is a creative twist on classic lasagna, wrapping layers of rich meat sauce, creamy ricotta, and gooey mozzarella in flaky pizza dough for a deliciously satisfying meal. Perfectly baked until golden and topped with garlic butter and parmesan, this dish offers a delightful combination of textures and flavors in every slice.
Ingredients
Scale
Meat Sauce:
- 1 lb lean ground beef
- 1 cup yellow onion, diced
- 3 cloves garlic, chopped
- 1 1/2 cups marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Assembly:
- 1 Pillsbury pizza crust
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
- 1/4 cup melted garlic butter
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the meat sauce: Preheat your oven to 350°F. In a skillet over medium heat, cook the lean ground beef, breaking it apart until browned. Add the diced onions and continue cooking until they soften. Stir in the chopped garlic and cook for an additional 2 minutes.
- Combine ingredients: To the skillet, add marinara sauce, ricotta cheese, and Italian seasoning. Stir everything together until well combined. Remove from heat and set aside to cool slightly.
- Roll out the dough: On a clean surface, roll the Pillsbury pizza crust into a 14 x 18-inch rectangle. This will serve as the pastry base for your lasagna Wellington.
- Layer the lasagna: Place one lasagna pasta sheet at one end of the dough, leaving about 2 inches of dough on all sides. Spread a portion of the meat sauce mixture evenly over the pasta, and then sprinkle with shredded mozzarella. Repeat with remaining pasta sheets, meat sauce, and mozzarella until all five layers are used.
- Encase the lasagna: Carefully fold the dough over the layered lasagna sheets, pressing the edges to seal completely. Transfer the wrapped lasagna onto a parchment-lined baking sheet, seam side down.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes, or until the dough is golden brown and cooked through.
- Add finishing touches: Remove the Wellington from the oven and brush the top with melted garlic butter. Sprinkle the grated parmesan cheese evenly over the top for extra flavor.
- Serve: Allow to cool slightly, then slice into portions and serve warm. Enjoy your delicious and unique Lasagna Wellington!
Notes
- For a vegetarian alternative, substitute ground beef with cooked lentils or mushrooms.
- Ensure dough edges are sealed well to prevent leakage during baking.
- Let the Wellington cool for 5-10 minutes before slicing to maintain structure.
- Use oven-ready lasagna sheets to reduce prep and cooking time.
- You can prepare the meat sauce a day ahead to save time when assembling.
