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Flatbread Lasagna
© Tina Rupp

Flatbread Lasagna

Contributed by
  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 50 MIN
  • SERVINGS: 6 to 8
  • •MAKE-AHEAD
  • •STAFF-FAVORITE

blog Tips from the F&W Test Kitchen

  1. 1 pound hot Italian sausages, casings removed
  2. 1 tablespoon extra-virgin olive oil
  3. 1 1/2 cups ricotta
  4. Salt and freshly ground pepper
  5. 3 cups jarred marinara sauce
  6. 4 pocketless pita or naan
  7. 2 cups shredded mozzarella (12 ounces)
  1. 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.
  2. 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.