Description
Lasagna Wellington is a creative twist on classic lasagna, where layers of pasta, meat sauce, and cheese are wrapped inside a flaky pizza dough crust and baked to golden perfection. This hearty and flavorful dish combines the comforting elements of traditional lasagna with the appeal of a savory Wellington, making it perfect for family dinners or special occasions.
Ingredients
Scale
Meat Sauce
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, chopped
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
Assembly
- 1 Pillsbury pizza crust (14 x 18-inch rectangle)
- 5 oven-ready lasagna pasta sheets
- 2 cups shredded mozzarella cheese
Topping
- 3 tbsp garlic butter, melted
- 1/4 cup grated parmesan cheese
Instructions
- Preheat and Brown 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 evenly browned.
- Sauté Onion and Garlic: Add the diced yellow onion to the skillet and cook until softened, about 5 minutes. Then stir in chopped garlic and cook for an additional 2 minutes to release its flavor.
- Prepare Meat Mixture: Pour in the marinara sauce and add the ricotta cheese and Italian seasoning. Stir well to combine all ingredients. Once fully mixed, remove the skillet from heat.
- Roll Out Dough and Layer: Roll the pizza dough into a 14 x 18-inch rectangle on a clean surface. Place one lasagna sheet on one end of the dough, leaving about 2 inches of dough around edges free. Spoon a portion of the meat mixture evenly over the pasta sheet, then sprinkle shredded mozzarella cheese on top.
- Build Layers: Repeat layering with another lasagna sheet, then meat sauce, and mozzarella cheese. Continue until all 5 lasagna sheets are used, building up the layers within the dough.
- Seal and Place on Baking Sheet: Fold the dough carefully over the layered lasagna to enclose it completely. Press edges firmly to seal the Wellington to prevent filling from leaking during baking. Transfer the wrapped lasagna Wellington onto a baking sheet lined with parchment paper.
- Bake: Place the baking sheet in the preheated oven and bake for 40-45 minutes or until the dough turns a nice golden brown color.
- Finish and Serve: Remove from oven and immediately brush the top with the melted garlic butter for extra flavor and richness. Sprinkle grated parmesan cheese evenly over the top. Let cool slightly before slicing and serving.
Notes
- Be sure to seal the dough edges tightly to avoid leaks during baking.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, use homemade marinara sauce for a fresher taste.
- Allow the Wellington to rest for a few minutes before slicing to prevent the filling from spilling out.
- Use oven-ready pasta sheets to skip the extra boiling step and simplify assembly.
