Description
Lasagna Wellington is a creative twist on classic lasagna, combining layers of savory ground beef, marinara, ricotta, and mozzarella cheese with tender oven-ready lasagna sheets, all wrapped in a flaky pizza dough crust and baked to golden perfection. This recipe yields a delicious, hearty meal that’s perfect for family dinners or entertaining guests.
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 package Pillsbury pizza crust (or equivalent dough), rolled out to 14 x 18 inches
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
- 3 tbsp garlic butter, melted
- 1/4 cup grated parmesan cheese
Instructions
- Prepare the Meat Sauce: Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the lean ground beef, breaking it apart with a spoon until it is browned and cooked through. Add the diced yellow onion and sauté until the onions are softened, about 4-5 minutes. Stir in the chopped garlic and cook for another 2 minutes until fragrant. Pour in the marinara sauce, then add ricotta cheese and Italian seasoning. Stir everything together until well combined, then remove from heat.
- Roll Out the Dough: On a clean surface, roll out the pizza dough into a 14 by 18-inch rectangle. This will serve as the outer crust that encases the lasagna layers.
- Assemble the Lasagna Layers: Place one oven-ready lasagna sheet at one end of the rolled-out dough, leaving about 2 inches of dough exposed on all sides. Spoon a portion of the meat sauce mixture evenly over the lasagna sheet, then sprinkle with a generous layer of shredded mozzarella cheese on top. Repeat this layering process four more times with the remaining lasagna sheets, meat sauce, and mozzarella cheese to build a total of five layers.
- Fold and Seal the Wellington: Carefully fold the exposed pizza dough over the layered lasagna sheets, pressing firmly to seal all edges and enclose the filling completely in the dough. Transfer the assembled Lasagna Wellington onto a parchment-lined baking sheet, seam side down to prevent openings.
- Bake the Wellington: Place the baking sheet in the preheated oven and bake for 40 to 45 minutes, or until the dough turns golden brown and crisp.
- Finish and Serve: Remove the Wellington from the oven and immediately brush the top with melted garlic butter to add flavor and gloss. Sprinkle grated parmesan cheese evenly over the top. Allow to cool slightly before slicing. Serve warm and enjoy the hearty, cheesy layers wrapped in flaky crust.
Notes
- Use oven-ready lasagna sheets to save time on boiling pasta.
- You can prepare the meat sauce a day ahead for deeper flavor.
- Make sure to seal the pizza dough well to avoid leaks during baking.
- Let the Wellington rest for 5 minutes before slicing to keep layers intact.
- For a vegetarian version, substitute ground beef with seasoned mushrooms or lentils.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
