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
Scale
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.
