© Tina Rupp
Flatbread Lasagna
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR 50 MIN
- SERVINGS: 6 to 8
- MAKE-AHEAD
- STAFF-FAVORITE
- 1 pound hot Italian sausages, casings removed
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups ricotta
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 4 pocketless pita or naan
- 2 cups shredded mozzarella (12 ounces)
- Preheat the oven to 350°. In a skillet, cook the sausages in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a deep-dish pie plate. Top with 1 flatbread, one-third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup of mozzarella.
- Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30 minutes longer. Let cool for 20 minutes and serve.
Suggested Pairing
Chianti.
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