If you have ever dreamed of combining the comforting layers of Italian lasagna with the elegant flair of a savory pastry, then you are absolutely going to adore this Lasagna Wellington Recipe. It’s the perfect marriage of rich, meaty sauce, creamy cheeses, and tender pasta, all wrapped in a golden, flaky crust that turns a classic into something show-stopping. Whether you’re aiming to impress guests or simply want to elevate a family dinner, this dish delivers that warm, hearty satisfaction with a touch of wow.
Ingredients You’ll Need
The beauty of this Lasagna Wellington Recipe is in its simplicity. Though it may seem fancy, it hinges on a handful of essential ingredients that each bring a unique layer of flavor, texture, or color. From savory ground beef to creamy ricotta, and that irresistible golden crust, everything works in perfect harmony to create a dish that feels both familiar and exciting.
- Lean ground beef: Provides the hearty, savory foundation for the meat sauce.
- Yellow onion, diced: Adds a sweet and aromatic depth when sautéed.
- Chopped garlic: Boosts the flavor with its classic, fragrant punch.
- Marinara sauce: Brings that rich, tangy tomato base that’s essential for lasagna.
- Ricotta cheese: Offers creamy, mild richness that balances out the tomato’s acidity.
- Italian seasoning: A perfect blend of herbs to elevate every bite with Italian flair.
- Pillsbury pizza crust: A convenient and flaky pastry shell that encases all the delicious filling.
- Oven-ready lasagna pasta sheets: Makes layering simple without the fuss of pre-cooking.
- Shredded mozzarella cheese: Delivers gooey, melty delight within each layer.
- Garlic butter, melted: Adds a glossy finish and extra burst of flavor after baking.
- Grated parmesan: A salty, nutty sprinkle that intensifies the savory notes.
How to Make Lasagna Wellington Recipe
Step 1: Prepare the Meat Sauce
Start by heating a skillet over medium heat and cooking the lean ground beef until nicely browned, breaking it apart as it cooks for even texture. Toss in the diced yellow onion and continue cooking until the onions become soft and translucent. This combination forms the savory base that will excite your taste buds.
Step 2: Add Garlic and Sauce
Next, stir in the chopped garlic and let it cook for about two minutes to release its aromatic oils. Pour in the marinara sauce, add the ricotta cheese, and sprinkle in the Italian seasoning. Mix everything thoroughly, allowing the ricotta to melt into the mixture, giving the sauce that irresistible creaminess. Once combined, remove the pan from the heat to cool slightly before assembly.
Step 3: Prepare the Dough and Start Layering
Roll out your pizza crust dough on a clean surface until it forms a neat 14 by 18-inch rectangle. Carefully place one oven-ready lasagna pasta sheet on one edge of the dough, leaving about two inches of dough exposed all around. Spoon a generous amount of your meaty sauce on top of the pasta sheet and spread it evenly. Then, sprinkle a layer of shredded mozzarella cheese for that signature cheesy pull.
Step 4: Build Up the Layers
Repeat the layering process by placing a second pasta sheet on top of the cheese, followed by more sauce and mozzarella. Keep layering in this way until all five sheets have been used, ensuring each layer is flavorful and balanced. The stacking is what brings that authentic lasagna experience wrapped in a golden crust.
Step 5: Seal the Wellington
Once your final layer is in place, carefully fold the edges of the pizza dough over the lasagna layers, ensuring it is sealed tight to prevent any filling from escaping during baking. Pinch the dough edges firmly and tuck them underneath for a neat, compact shape. Place your assembled lasagna Wellington on a parchment-lined baking sheet, ready for the oven.
Step 6: Bake to Golden Perfection
Bake the Wellington in a preheated oven at 350°F for 40 to 45 minutes, or until the crust turns a beautiful golden brown. This gradual baking allows the fillings inside to meld beautifully while the crust crisps up just right. When you remove it from the oven, brush the top with melted garlic butter and sprinkle grated parmesan over it. This finishing touch enhances the aroma and adds irresistible richness.
Step 7: Slice, Serve, and Savor
Let the Lasagna Wellington cool for a few minutes, then cut into generous slices. Each piece reveals those inviting layers of meat, cheese, and pasta wrapped in flaky dough—pure comfort on a plate. Serve hot and watch everyone’s faces light up with delight.
How to Serve Lasagna Wellington Recipe
Garnishes
A sprinkle of fresh basil or parsley adds a pop of green and freshness that balances the richness of the Wellington. A drizzle of extra virgin olive oil or a light dusting of crushed red pepper flakes can also elevate the presentation and taste without overpowering the core flavors.
Side Dishes
Pair this meal with a crisp green salad tossed in a tangy vinaigrette to brighten up the plate. Roasted vegetables, like zucchini or asparagus, offer a lovely contrast in texture while keeping the meal well-rounded. For a real treat, some garlic bread always complements the lasagna elements perfectly.
Creative Ways to Present
For a fun twist, serve individual mini Lasagna Wellingtons by cutting the dough and layering in smaller portions before baking. Alternatively, add colorful layers such as spinach or roasted red peppers inside to bring vibrant color and added nutrition. Serving slices on rustic wooden boards alongside a glass of red wine turns this hearty dish into a conversational center piece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lasagna Wellington tightly with plastic wrap or place it in an airtight container. This dish keeps wonderfully in the refrigerator for up to three days while maintaining flavor and texture. Leftovers are perfect for a quick meal without losing the fresh-baked appeal.
Freezing
If you want to save some for later, the Lasagna Wellington freezes beautifully. Wrap it securely in aluminum foil and place it inside a freezer-safe container or bag. It can be frozen for up to two months, making it ideal for meal prep or special occasions where you want to have a delicious homemade dish ready to go.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm it in a preheated oven at 350°F for about 15–20 minutes or until heated through and the crust regains its crispness. Avoid microwaving, as it can make the crust soggy and less enjoyable.
FAQs
Can I use pre-made lasagna sauce instead of marinara?
Absolutely! A good-quality prepared lasagna sauce works perfectly in this recipe and can save you time. Just make sure it complements the seasonings and flavors you prefer.
Is it necessary to use oven-ready lasagna sheets?
While oven-ready sheets make assembly easier, you can use regular lasagna pasta if you pre-cook it according to package instructions. Just be sure to cool and drain them well before layering to avoid excess moisture.
Can I substitute the pizza crust with puff pastry?
Yes, puff pastry will create a flakier, more delicate crust. Just keep an eye on baking times as puff pastry can brown faster. It adds a lovely contrast to the dense lasagna filling.
How can I make this recipe vegetarian?
Replace the ground beef with sautéed mushrooms, lentils, or a plant-based meat alternative. These will keep that hearty texture and pair wonderfully with the classic cheese and sauce layers.
What’s the best way to prevent the crust from getting soggy?
Sealing the edges well and ensuring the sauce isn’t too watery helps keep the crust crisp. Brushing with garlic butter after baking also adds a barrier and enhances crunch.
Final Thoughts
This Lasagna Wellington Recipe is a true celebration of comfort and sophistication wrapped into one unforgettable dish. It’s perfect for those moments when you want to treat yourself or surprise your loved ones with a recipe that feels both classic and special. Give it a try—you might just find your new favorite way to enjoy lasagna.
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Lasagna Wellington Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 8 to 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
Lasagna Wellington is a creative twist on traditional lasagna, combining layers of pasta, rich meat sauce, and creamy cheeses wrapped in a golden, flaky pizza dough crust. This hearty dish is baked until perfectly golden and finished with garlic butter and parmesan for extra flavor, making it a stunning centerpiece for any dinner gathering.
Ingredients
Meat Sauce
- 1 lb lean ground beef
- 1 cup yellow onion, diced
- 2 cloves garlic, chopped
- 1 1/2 cups marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Lasagna Layers & Dough
- 1 Pillsbury pizza crust (about 14 x 18 inches)
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
Finishing Touches
- 2 tbsp garlic butter, melted
- 1/4 cup grated parmesan cheese
Instructions
- Preheat and cook beef: Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the lean ground beef, breaking it apart with a spoon, until browned and no longer pink.
- Sauté onions and garlic: Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Then add the chopped garlic and cook for an additional 2 minutes, stirring frequently.
- Combine sauce ingredients: Stir in marinara sauce, ricotta cheese, and Italian seasoning until everything is well combined. Remove the mixture from heat.
- Prepare the dough base: Roll out the Pillsbury pizza dough into a 14 x 18-inch rectangle. Place one oven-ready lasagna sheet on one end of the dough, leaving a 2-inch border of dough on all sides.
- Layer the lasagna: Spoon a portion of the meat mixture evenly onto the pasta sheet. Sprinkle shredded mozzarella cheese on top. Repeat layering with the remaining lasagna sheets, meat sauce, and cheese until all 5 sheets are used.
- Seal the Wellington: Fold the dough over the layered lasagna completely and press edges firmly to seal and enclose the filling inside the dough.
- Bake: Transfer the lasagna Wellington onto a parchment-lined baking sheet. Bake in the preheated oven for 40-45 minutes until the dough is golden brown and crisp.
- Finish and serve: Remove from oven, brush the top generously with melted garlic butter, and sprinkle with grated parmesan cheese. Allow to cool slightly, then slice and serve.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Use fresh or dried Italian seasoning based on availability.
- Let the Wellington rest for 10 minutes after baking to set before slicing to prevent filling from spilling.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat thoroughly before serving.
- For an extra crispy crust, brush the dough with an egg wash before baking.
