Pizzagna (Pizza-Style Lasagna)

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Spray a 9×9-inch baking dish generously with nonstick cooking spray to prevent sticking.
Prepare the Toppings: Dice the pepperoni and Canadian bacon into bite-sized pieces. You may also substitute cooked sausage or other favorite pizza toppings if desired.
Start the Base: Spoon about ½ cup of pasta sauce into the bottom of the prepared baking dish and spread it evenly. This layer provides moisture for the noodles as they cook.
First Noodle Layer: Place two no-boil lasagna sheets on top of the sauce, leaving a little space between them. The noodles will expand as they absorb liquid during baking.
Build the Layers: Spoon a thin layer of sauce over the noodles, then sprinkle generously with shredded mozzarella cheese and a portion of the diced pizza meats.

Repeat: Add two more lasagna sheets and repeat the layering process — sauce, cheese, and meat. Finish with the final two noodles.
Top It Off: Cover the final noodle layer with a bit more sauce, followed by plenty of shredded mozzarella and the remaining pizza meats.
Add Extra Moisture: Pour additional pasta sauce around the edges of the dish to ensure all sides of the noodles are surrounded by liquid. This is essential for properly cooking no-boil lasagna sheets.
Cover and Bake: Cover the dish tightly with foil and place it on the middle rack of the oven. Bake for 35 minutes.
Uncover and Finish: Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Rest: Remove the pizzagna from the oven and let it rest for at least 10 minutes. This allows the layers to set and makes slicing easier.
Serve: Cut into squares and serve warm.